Ingredients:

400 grams of horse purslane leaves

500 grams of hyacinth beans or split chickpea lentils

1 or 2 onions

1 tomato

A small clove of garlic

1 teaspoon of coriander powder

Red or green chilies (adjust to your preference)

Salt to taste

.

Tadka ingredients:

Use oil as needed

A small handful of mustard seeds

4 or 5 curry leaves

One small clove of garlic (crushed)

One small onion (chopped finely)

.

Approach

Start by rinsing the horse purslane leaves well in salt water (or traditionally, in a ragi flour solution). Then, toss them into a pressure cooker along with peeled and roughly chopped onion, tomato, garlic, chilies, and some salt. Once it whistles once, turn off the heat and set the mixture aside after removing it from the cooker.

Next, wash the hyacinth beans or split chickpea lentils (depending on the season) and add them to the pressure cooker. Turn off the heat after three whistles.

After the greens mixture has cooled down, grind it coarsely.

In a pan, combine the ground greens and cook on low heat. Stir in the beans or lentils along with some water.

Season with coriander powder and salt to your liking. Finally, quickly fry the tadka ingredients and mix them into the pan for added flavor.

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