As soon as you find out what this plant is used for, you will definitely be shocked!
Danduri, which most people know as a common weed, is actually a health-promoting food!
Danduri is a beautiful plant with yellow flowers. It originates from India and Persia, but it has long spread all over the world.
This plant is very flexible in the sense that it can grow almost anywhere. Danduri is rich in omega-3 fatty acids, fiber, vitamin A, vitamin C, various B vitamins, iron, magnesium, potassium, calcium, and copper.
Here are some health benefits associated with the use of this plant!
- Heart health
It is known that potassium and omega-3 fatty acids support heart health. Potassium lowers blood pressure, while omega-3 fatty acids help reduce the amount of bad cholesterol in the body. - Digestive health
In traditional Chinese medicine, Danduri is used to treat digestive problems, from diarrhea to dysentery. Its ability to treat these problems likely comes from several organic compounds found in its composition – dopamine, malic acid, citric acid, alanine, and glucose. - Bone strength
Calcium, magnesium, iron, and manganese in Danduri are essential elements for maintaining and supporting bone health. Daily use of this “weed” can even help prevent osteoporosis. - Improved blood circulation
As already mentioned, Danduri is full of iron and copper. These two elements are essential for cardiovascular health. A healthy circulatory system supports the body’s overall health. - Weight loss
Danduri is known for its low calorie content, but it is rich in fiber, which can help you shed a few extra kilos. This plant is also rich in nutrients, which means that people who consume it don’t get additional calories.
Next time you see Danduri in your garden, don’t uproot it! It’s better to add this plant to your daily diet!
Remember, Danduri is very tasty and beneficial!
Here are 5 easy and healthy recipes with Danduri
1. Fresh Purslane Salad
Ingredients:
- 1 cup fresh purslane (leaves and tender stems)
- 1 tomato, diced
- ½ cucumber, sliced
- ¼ red onion, thinly sliced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Rinse the purslane thoroughly and pat dry.
- Combine all veggies in a bowl.
- Whisk lemon juice, olive oil, salt, and pepper.
- Drizzle dressing over salad and mix gently.
- Serve chilled.
Tip: Add feta cheese or olives for a Mediterranean touch.
2. Sautéed Purslane with Garlic
Ingredients:
- 2 cups purslane
- 2 garlic cloves, minced
- 1 tbsp olive oil
- Salt to taste
Optional: lemon zest
Instructions:
- Heat olive oil in a pan over medium heat.
- Add garlic and sauté for 30 seconds.
- Add purslane and stir-fry for 3–4 minutes.
- Season with salt and optionally chili flakes.
- Serve warm as a side dish or over rice.
3. Purslane and Yogurt Dip (like Tzatziki)
Ingredients:
- 1 cup plain Greek yogurt
- ½ cup chopped purslane
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
- Optional: chopped mint or dill
Instructions:
- Mix yogurt, lemon juice, garlic, and herbs.
- Fold in chopped purslane.
- Season with salt and pepper.
- Chill before serving.
- Use as a dip with bread, vegetables, or grilled meat.
4. Purslane Omelet
Ingredients:
- 2 eggs
- ½ cup chopped purslane
- Salt and pepper
- 1 tbsp milk or cream (optional)
- 1 tbsp butter or oil
Instructions:
- Beat eggs with milk, salt, and pepper.
- Stir in purslane.
- Heat butter in a skillet and pour in the mixture.
- Cook until set, flipping or folding as desired.
- Serve with toast.
5. Purslane Lentil Soup
Ingredients:
- ½ cup lentils (red or brown)
- 1 cup purslane
- 1 small onion, chopped
- 1 carrot, diced
- 1 clove garlic, minced
- 1 tbsp olive oil
- ½ tsp turmeric or cumin (optional)
- Salt to taste
- 4 cups water or vegetable broth
Instructions:
- Heat oil, sauté onion, garlic, and carrot for 5 minutes.
- Add lentils, broth, and spices. Simmer for 20 minutes.
- Add purslane and cook for 5–7 more minutes.
- Adjust seasoning and serve hot.
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