August 20, 2018
Purslane is an edible weed that while native to India and Iran, has been eaten for millennia from Europe to Africa. Known as ‘kulfa’ in Hindi, purslane, a succulent has a mucilaginous (aka slimy) texture and may be eaten as a salad or cooked. It has a slightly lemony flavor and is often added to dal, at stews and cooked like saag as a pureed green vegetable. It contains more omega 3 fatty acids and vitamin E than any other green vegetable and also has seven times more beta carotene than carrots.
makes 2 small servings
1/2 bunch purslane
2 small persian cucumbers
1 orange, peeled and segmented
3 tablespoons olive oil
1/2 teaspoon cumin seeds
Juice of one orange
Juice of one lemon
Pinch of sea salt
Cut out the extra thick stems of the purslane and tear the remaining stems into 3 to 4-inch pieces. Slice the cucumbers into thin wheels and toss them with the purslane.
In a small frying pan, heat the olive oil and pop the cumin seeds. Take the pan off the heat immediately. Add the juice of the orange and lemon and pinch of salt. Pour into the purslane cucumber mix.
Arrange the salad in a shallow bowl. Lay the orange segments over it.
If the flavors of purslane are too strong, toss with a mild lettuce or spinach leaves.
Use grapefruit instead of oranges.
Use mustard seeds instead of cumin seeds.
December 02, 2022