Backyard harvested Purslane/Paruppu keerai podi potta sambar made w Kollu/Kulith/Horsegram instead of toor dal! Recipe: Wash & Soak the horsegram in warm water for 8 hours and pressure cook for 12 min in instantpot adding turmeric and garlic. Wash and clean the purslane, stems are edible too. In a sauce pan, add oil, onions, salt, Thai chili, tomatoes. Cook until soft, add Sambar powder, Asafoetida, turmeric and tamarind water. Now, add the washed purslane, sauté for a couple of minutes and add tamarind water. Cook for 10-22 minutes until everything is incorporated. Blend the cooked horsegram and add it to the veggies. Add chopped cilantro, check for seasoning. For garnish: add oil, mustard seeds, fenugreek seeds, curry leaves and broken red chilies. Sambar is ready to be enjoyed. #purslane #edibleweeds #horsegram #kulith #kollu #vegan #sambhar #southindianfood #instantpot #cookbookauthor #mytriedandtruevegetarianrecipes #kindlebooks #chefsoninstagram https://www.instagram.com/p/CC4kj3vh2ka/?igshid=11h442agn1xri