Indian Purslane Dal

Ingredients:

• ½ cup red lentils
• ½ tsp turmeric
• ½ tsp mustard seeds
• 1-2 fresh chili peppers deseeded and minced – Your choice, based on heat preference.
• 1/4 tsp Asafoetida powder or ½ tsp garlic powder
• 1 large yellow or white onion, finely chopped
• 5.5 oz Purslane greens stem and leaves, finely chopped
• 1 Tbsp coconut or brown sugar
• 2 Tbsp lemon juice
• Salt to taste

Directions:

1. Cook lentils with 1 ½ cups of water for 1 minute at pressure in a pressure cooker or 25 minutes on the stove. The lentils should feel soft and look soupy.
2. While the lentils are cooking, add butter or oil to a large pan on medium heat. Add the mustard seeds once hot. When the mustard seeds start to pop, add the asafoetida, hot peppers, and finely chopped onion. Cook the onion until brown, caramelized, and soft.
3. Add the the turmeric and purslane. Cook for an additional 7 minutes. 
4. Remove from heat. Add sugar, lemon juice, and cooked red lentils including the liquid. Do not strain the lentils.
5. Add salt to taste.