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Sea Purslane Dhal
Sea Purslane Dhal is a modern British recipe for a classic dish of red lentils, onion and sea purslane leaves stewed together and flavoured with rogan josh paste. The full recipe is presented here and I hope you enjoy this classic British version of: Sea Purslane Dhal.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : CurryWild FoodSpice RecipesBritish Recipes
Sea purslane has a wasabi-like heat and it goes well with fairly starch main ingredients such as potatoes or beans. Here it works well in an Indian-inspired fusion dish of red lentils where it adds extra pungency to the rogan josh paste.
Ingredients:
1 onion (finely diced)
5 garlic cloves (sliced)
4 handfuls sea purslane
2 tbsp of
rogan josh masala paste
8ozs red lentils
675ml water
Coconut oil
Method:
Place a wok or deep pan over medium heat. Once hot add the coconut oil and use to fry the onion for about 12 minutes, until softened and just starting to colour a golden brown.
Now add the thinly-sliced garlic and stir-fry for 2 minutes. Stir in the rogan josh masala and fry for 30 seconds before adding the sea purslane.
Stir in the red lentils and the water then bring to a simmer, cover and cook for about 20 minutes, until the lentils are soft and the excess water has been absorbed.
Serve hot accompanied by rice or chapathis.
