Arugula & Purslane Greens Moong Subji | Arugula-Paruppu Keerai Payatham paruppu poriyal
Choose organic ingredients whenever possible.
Ingredients : (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)
- Chopped Arugula & Purslane Greens – 2 cups
- Split Moong Dhal – 3/4 cup (Soak overnight)
- Shredded Ginger – 2 tsp
- Homemade Masala Powder – 1/2 tsp
- Mustard Seeds – 1/4 tsp
- Lime juice – 1 tsp
- Ghee – 1/2 tsp
- Olive oil – 1 tsp
- Turmeric powder – 1/8 tsp
- Curry leaves – few
- Asafoetida – a pinch
- Salt – To taste
- Heat ghee or oil in a pan and add mustard seeds.
- Once the seeds pop, add curry leaves and asafoetida and saute for few seconds.
- Then add chopped greens, soaked & drained moong dhal, salt, masala powder and give it a stir.
- Let it cook covered on low flame till the lentil is cooked nicely. Sprinkle water occasionally to avoid burning.
- Switch off the flame and add olive oil & lime juice and mix well.
Yummy & healthy subji is ready.
Enjoy it as a side-dish for Roti-Dal combo.
- Arugula Leaves pacifies Pitta and Kapha but aggravates Vata. Cooking with spices will help but in general, Vata people and people with weak digestive agni should always cook the greens to avoid toxin accumulation and vata aggravation.
- People suffering from constipation can add more water and make this as a gravy recipe which helps in easing constipation.
- Moong dhal should be cooked completely. Uncooked lentils will not only aggravate Vata but also disturbs digestion which will eventually lead to toxin accumulation.
- Rinsing and soaking moong dhal overnight is recommended to remove phytic acid.