Angela is cooking

Home grown Purslane/Masoor dal

Purslane is wildly grown in the fields during monsoons in Goa. Also called as Xetantli baji, as it grows on the dividers (Merro). Very nutritious with ample of health benefits.

Method :
Boil 1/4 cup of pre-soaked masoor dal with salt. Midway, add finely chopped purslane (1 bunch).

Saute 1 small onion, little cu**in seeds, little mustard seeds, 1/4 tsp garam masala powder , 1/4 tsp of ginger & garlic paste , a pinch of asafoetida (hing).

Add in the boiled dal/purslane and mix well .

add little water , 1 green chillie slit . Check for salt and adjust accordingly. Boil till well
done.