Purslane / Paruppu Keerai Curry

Purslane is known as one of the healthiest edible plants. It has red stems, fleshy green leaves and bright yellow flowers. You can look around the yard and it may look like a weed. It is a succulent plant, that has been considered both a useless weed and a powerful medicinal plant at different times throughout the history. This plant is high in omega-3 fatty acids, after reading all the nutritional benefits of purslane, I decided to make a curry with that. In our garden we have a lot and we used to throw them as weed, this time I collected some of them and made a delicious curry with split moong dal.


  • Purslane plant ————————- 1 big bunch
  • Split moong dal ———————– 1/2 cup
  • Garlic cloves —————————– 2
  • Indian chili powder —————– 1/2 tsp
  • Turmeric powder ——————— 1/4 tsp
  • Lemon—————————————- 1/2 or 1 cube
  • Salt to taste
  • For Seasoning
    • Cooking oil ————————- 1 tbsp
    • Mustard seeds ——————- 1/2 tsp
    • Cumin seeds———————– 1/2 tsp
    • Dry chilies ————————– 2

How To Make

  • Clean the purslane with water and collect all the leaves with small stems
  • Place a pressure cooker on medium heat
  • Add the split moong dal and dry roast for few minutes (optional)
  • Now add two cups of water, cleaned purslane, Indian chili powder, turmeric powder, garlic and salt
  • Then pressure cook for about 15 minutes and switch off the stove
  • Once it cools down, open the pressure cooker and do the seasoning
  • For seasoning, heat the oil in a small pan and add the mustard seeds
  • Wait until it crackles and add the cumin seeds and chilies
  • Then pour this into the purslane dal curry
  • Serve with hot rice or any Indian flat bread


  • Some times I add few raw mango pieces to it instead of adding lemon juice
  • Try with different dals
  • You can use a pan for cooking instead of pressure cooker

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