Name: Purslane greens and lentil crepe with raw mango onion slaw recipe by sangeeta khanna at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: Purslane greens 250 gm; Mixed lentils like mung, red lentils and split chickpeas 150 gm; Minced ginger and garlic 1 tsp each; Red chilli powder 1/2 tsp; Salt and pepper to taste; ghee 4 tsp; Shredded raw mangoes 1/2 cup; Shredded red onions 1/2 cup; Minced green chilli 1 tsp; Mint leaves 3-4 springs; Sprinkling of salt and a little sugar

ABOUT Purslane greens and lentil crepe with raw mango onion slaw RECIPE

Purslane is a summer leafy green vegetable that is rich in Vit A, Omega 3s and many more nutrients that make it much healthier than spinach. This tart crepe makes a protein rich breakfast or a complete meal that is gluten free.

Ingredients Serving: 2

Purslane greens 250 gm
Mixed lentils like mung, red lentils and split chickpeas 150 gm
Minced ginger and garlic 1 tsp each
Red chilli powder 1/2 tsp
Salt and pepper to taste
ghee 4 tsp
Shredded raw mangoes 1/2 cup
Shredded red onions 1/2 cup
Minced green chilli 1 tsp
Mint leaves 3-4 springs
Sprinkling of salt and a little sugar

Instructions

Soak the lentil mix for 2 hours or overnight and make a coarse paste when required.
Chop the purslane greens finely.
Mix the lentil paste with ginger garlic mince, salt and pepper and red chilli powder and knead together to mix well. The mixture is crumbly but will bind once cooked.
Grease a flat bottom cast iron skillet with 1 tsp ghee and pat half of the lentil mix on it. Press lightly using a spatula so the crepe gets a nice crust while it cooks on medium heat.
Flip the crepe once cooked on the lower side and drizzle one tsp ghee to make the other side crisp too.
Transfer on the serving plate when cooked.
Repeat with the remaining half of the lentil mix to make one more crepe.
Now mix the last 5 ingredients and macerate using a fork.
Serve the macerated raw mango onion slaw over the purslane crepe.

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