The only effort to make this recipe is in prepping the leaves. The destemming process does take time and patience. But once done, the rest of it is minimal effort. If the stems are tender, use them. The measurement given above is for these leaves alone without the stems. You can increase or decrease depending on your taste preference after you have made this recipe once.
Wash them well. Set aside.
Cook the Toor dal (or the lentils of your choice) in around 1-1/2 cups water using a pressure cooker. You can cook using stove top as well - will take around 20-25 minutes and will take more water. Keep checking until soft.
In a pressure cooker this process takes around 8-10min. You can mash it with a spatula or a potato masher if you need it more smoother. Set aside.
While the lentils are cooking, heat a pan. Add 1 tbsp of ghee (or Extra Virgin Coconut Oil or regular oil of your choice) and once hot, throw in the mustard seeds. Once they start spluttering, add in the black gram (urad dal), red chillies and asafoetida. Once they start browning,
add in the finely chopped onions along with salt. Saute until slightly soft.
Add in the purslane leaves next and saute
until lightly wilted. Cooking it makes the texture gooey although in this recipe its not an issue due to addition of dal. But cooking greens minimally is always a good idea from a nutrition standpoint.
Next add the cooked dal. I haven't mashed the dal but if you want a smoother consistency simply mash it before adding. Just takes additionally 5 seconds or so.
Taste and add salt if needed. You can add in some pepper too if you like.
Switch of the flame and then finally add in freshly squeezed lemon juice to taste. This addition helps our body absorb the iron content from the lentils and greens.