This is a simple spinach dish that comes together in 15 mins, in the time it takes rice to be ready. Can be made with any of the greens. I’ve used purslane or paruppu keerai as it’s known in Tamil since I grow it. It grows very easily. All parts of the plant are edible, including the very pretty yellow flowers. There are many varieties of purslane with different colored flowers, and I was told the one with the yellow flowers was the one most used in cooking. It can be sauteed with salt and garlic, or sprinkled on salads, or, as I’ve done here, cooked with onions, chilies, and dals to make a wholesome dish to be eaten with rice. (I am not qualified to give medical advice, but I’m told it is high in oxalates, so if you’re watching oxalate intake which may cause kidney stones, go easy on it.
