Purslane leaves with Mixed Sprouts

Purslane leaves are new to me, I saw them only after coming to UAE. We have something very similar to this in Mangalore that we call as Bombay Spinach (Bombay basale or nela basale) I love leafy veggies so I am open to all. You can use Purslane leaves if you get them or else use any leafy vegetable like, Malabar spinach, red spinach, palak or any other leaves (you can also use a cup of assorted leaves together)

Soppu kalu palya/ Purslane leaves with mixed sprouts

Ingredients: 

  • Mixed sprouts- 1 cup ( includes green peas, black eyed peas, kidney beans, green grams, chick peas)
  • Purslane leaves- 2 cup (finely chopped)
  • Garlic- 3 cloves
  • Green chilly- 3-4
  • Mustard, Urad dal for tampering
  • Grated coconut- 2 tbs

Preparation:

  1. Soak the mixed grains overnight and cook them separately by adding little salt. Drain and keep it aside (keep the drained water in a separate bowl)
  2. Now take a deep pan and add a spoon of olive oil and upon heating add mustard, urad dal, chopped green chillies and garlic. Fry it for 2 minutes.
  3. Now add chopped leaves along with little salt for taste and a cup of water. Instead of plain water for cooking this you can use the water you cooked sprouts in (which is more nutritious)
  4. Once the leaves are soft and cooked add cooked sprouts and add the salt if needed. Let the water evaporate completely so keep stirring it until it is done.
  5. Sprinkle it with grated coconut and serve it with hot roti or rice.
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