Sunday, November 15, 2015

Amazing Health Benefits of Purslane (Luni- Bhaji)



Purslane is heavily loaded with nutrients and it is excellent for your health. Believe me, I did not know this truth. While I am shopping, I will pick all other greens and did not mind about this wonderful leafy vegetable.

Then the other day I read about Purslane in Authority Nutrition. I felt so bad that I have missed such a wealth of nutrients till now. But not anymore. So if you want to know more about this Purslane then read the entire post.

Purslane

The North Indians called it Luni-bhaji. It seems that Gandhiji ate it and named it Luni. Though it had its origins in India. It is famous the world over. This leafy vegetable has a sour and salty taste.

Nutrients

Purslane has a wealth of nutrients waiting for you to consume them. It has the following nutrients.
Ø EPA
Ø Vitamin A
Ø Vitamin E
Ø Vitamin B
Ø Calcium
Ø Potassium
Ø Iron
Ø Omega 3 fatty acids
Ø Vitamin C
Ø Niacin
Ø Pyridoxine
Ø Riboflavin
Ø Carotenoids
The other amazing facts about Purslane include
Ø They are very low in calories
Ø Rich in dietary fiber
Ø Contains alpha-linoleic acid which boosts cardiovascular health and it is an essential fatty acid.
Ø It contains potent antioxidants.

So far so good. Let us see what the research studies have to say about Purslane.
The researchers in Malaysia are exploring this interesting fact about purslane and its defense mechanism against the saline soil. 

The salt stress increases the levels of free radicals in the purslane, which can damage the DNA of the plant. To detoxify these free radicals, the plant produces amazing antioxidants such as phenolics, flavonoids, and carotenoids.

Now do you get it? Why I told you purslane is so healthy? When you consume this wonder leafy vegetable you consume all the goodness that it possess. Simple logic J

I did an amazing recipe with purslane. Let me tell you how.



Ingredients
1.    Purslane
2.    Onion 2 
3.    Tomato
4.    Cumin seeds ½ tsp
5.    Green chilies 2
6.    Chili powder ½ tsp
7.    Salt to taste
8.    sambar dal I cup

Method
1.    Wash the leafy vegetable
2.    Heat oil in a pan
3.    Add cumin seeds
4.    Add onion, green chilies and fry well
5.    Add tomatoes and purslane leaves
6.    Cook dal along with ½ tsp cumin seeds, garlic 2 pods, a pinch of turmeric powder and few curry leaves
7.    When the tomatoes and purslane are cooked well add the cooked sambar dal
8.    Add chili powder and salt
9.    Serve with little ghee and decorate with coriander leaves

It goes well steamed hot rice and chapatti.

Try it and enjoy.

Take care
Swarnam