(Purslane Vegetable)


Purslane leaves (Lurkan Bhaji) – 1 medium sized bunch
Split green gram lentil – ½ cup
Green chillies – 4 nos.
Ghee – 1 tblsp.
Juice of 1 lime
Salt – to taste


  1. Soak the split green gram lentil in water for 1 hour before the start of preparation.
  2. Chop the Lurankan and wash them thoroughly.
  3. In a kadai, heat ghee on a medium flame. When hot and the ghee has melted, add asafoetida and chopped green chillies. Allow it to temper.
  4. When the green chillies start popping, add the split green gram lentil and roast it for 2 minutes.
  5. Add the chopped lurankan, ½ cup of water and cover the kadai with a lid. Allow it to cook.
  6. When the lentil becomes tender and the lurakan is cooked, remove the kadai from the flame and puree the entire mixture in a blender. Add salt and lemon juice.
  7. Place the kadai on a tawa on a low flame and allow the pureed mixture to simmer for 10 minutes. Serve hot.

To serve

Lurakan jo Saag is eaten with Phulko.

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