Kulfa Bhurji

Purslane leaves cooked with whole bengal gram.


  • 500 grams Kulfa / purslane, washed, finely chopped
  • 2 onions, medium size, finely chopped
  • 4 tablespoons Chana dal / Bengal gram split
  • 1/4 teaspoon Asafetida / hing
  • Salt as pertaste
  • 1 teaspoon Red Chili powder
  • 3 tablespoons oil


  1. Heat oil. Add hing and onion. Saute till onion are translucent.
  2. Add washed kulfa leaves and chana dal. Mix well.
  3. Add spices and salt. Add little water. Mix well and cook covered till bengal gram is cooked.
  4. Serve kulfa burji hot with roti.

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