Purslane Send it back to India

Name: Purslane Send it back to India Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 1.5 tbsp dried chickpeas; 1 cup water; juice of 1 lime; 1 tsp turmeric; 2 tbsp TVP; 1/3 cup drained silken tofu; 2 tsp salt; 2 tbsp mustard seed oil or peanut oil; 2 tsp black mustard seeds; 1.5 tsp cumin seeds; 1 tsp cloves; 4 cup purslane lightly chopped; 1 cup cauliflower diced; 1 bunch broccoli diced; 2 potatoes divided into bite size pieces; 1 green pepper chopped; 2 chili peppers chopped; 2 garlic cloves chopped; 1 tsp ginger; 1 16 oz package extra firm tofu diced

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 8

Ingredients

1.5 tbsp dried chickpeas 1 cup waterjuice of 1 lime1 tsp turmeric2 tbsp TVP1/3 cup drained silken tofu2 tsp salt2 tbsp mustard seed oil or peanut oil2 tsp black mustard seeds1.5 tsp cumin seeds1 tsp cloves4 cup purslane lightly chopped1 cup cauliflower diced1 bunch broccoli diced2 potatoes divided into bite size pieces1 green pepper chopped2 chili peppers chopped2 garlic cloves chopped1 tsp ginger1 16 oz package extra firm tofu diced

Directions

toast chickpeas until golden. Grind in a coffee grinder or other device. Add water, lime juice, turmeric, lecithin, silken tofu, and salt proces until smooth. Heat oil in large skillet add spices and heat until mustard seeds pop 2-3 minutes. Add purslane and vegetables, peppers, garlic, ginger, and cook 5 minutes. Add chickpea mix and extra firm tofu. Cook until vegetables are done about 15 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user VERITASLATEO.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 202.9
Total Fat: 8.4 g
Cholesterol: 0.0 mg
Sodium: 117.9 mg
Total Carbs: 20.9 g
Dietary Fiber: 4.6 g
Protein: 15.9 g

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