KULFE KE BHAJI DAL OR KATHLI

Ingredients

• 2cups of bhaji  (English: Purslane, Garden purslane, Pigweed, Hogweed)

• 2 cup tuvar dal
• ½cup   chana dal
• 2       diced tomato
• ¼  t sp    turmeric
• 1tsp    red chili
• Few   curry leaves  
• Few   chopped  coriander
• 2   green chili
• 2   whole red chili
• 4 garlic   (lesson)

Method

First take out the sticks  from bhaji washed and drained, tender leaves and stems chopped fine, roots discarded  then  boil the dall with 2 glasses of water only haldi and red chili ,2 green chili,  half cooked dall   mixed with bhaji and again boil for 2 mints more with 4 pieces of tamarind Add tamarind and pour in more water to adjust the consistency. Let it cook on medium high flame. and salt to taste. Grind  this dall in to soft paste  

Then in other pan make baghaar, take 2 tsp of oil ,put zeera  rai, 2,garlic (lesson)  few curry leaves, red whole chili fry  it in golden brown.  Put it in dall and dal is complete.

 rice or roti is accompaniments to this humble dall. 

 I like   the earthy taste of this succulent green leafy vegetable that is also a weed and rich in omega-3-fats and vitamins. It has thick and spongy leaves, and reddish stems, both of which are edible.