Kulfa Saag with Chana Dal | Traditional Purslane & Lentil Curry

A comforting and flavorful kulfa saag recipe made with purslane leaves, yellow lentils, garlic, cumin, curry leaves, and simple spices. This quick and Ninja Foodi recipe is perfect for a wholesome lunch or dinner on weekdays.

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Prep Time 10

pressure cook 30

Total Time 40

Course main course

Cuisine South Asian

Servings 6

Equipment

Ninja Foodi

Ingredients

1/2 cup ghee
6 to 7 garlic cloves thinly sliced
1 tsp cumin seeds
5 to 6 dry red chilies
15 to 20 curry leaves
1 1/2 cups yellow lentils split Bengal gram, washed and soaked for 30 minutes
2 1/2 cups water
2 tsp salt
1 1/2 tsp red chili powder
1/4 tsp turmeric powder
300 g purslane leaves kulfa saag, washed, drained, and stalks removed
3/4 cup water

Instructions

Turn on saute mode, add ghee in the inner pot of Ninja Foodi.
Add the sliced garlic and fry for a few moments until fragrant and slightly golden.
Add cumin seeds, dry red chilies, and curry leaves. Fry until the garlic turns golden and the spices change color, but do not burn them.
Remove 2 red chilies and set them aside for garnish if desired.
Add the soaked yellow lentils and fry for a few moments.
Pour in 2 1/2 cups water and add salt, red chili powder, and turmeric powder. Mix well.
Pressure cook on high for 20 minutes, then let the pressure release naturally.
Open the cooker and mix well.
Add the kulfa saag and 3/4 cup water. Mix well.
Pressure cook again on high for 10 minutes and let the pressure release naturally.
Open the cooker, mix well, and adjust the consistency according to your preference.

Notes

Serving Suggestions:
This Kulfa Saag with Chana Dal can be enjoyed with roti, naan, or steamed rice. For a lighter meal, it can also be served as a hearty soup. Simply adjust the consistency with a little extra water and enjoy it on its own or with bread for a comforting and nutritious meal.
Soaking the lentils helps them cook faster and become soft.
You can make the dish thinner or thicker by adjusting the water at the end.
Save the fried red chilies for garnish if you like a traditional look.

Keyword kulfa saag, lentil and greens curry, purslane recipe