DC Cooking Class and Lunch lentil and purslane curry close up

Purslane Lentil Curry Recipe (Eritrean Rigla Moulah)

A very special African curry recipe to add to your collection


This is yet another delicious recipe generously shared with us at our recent Cultivating Community cooking class by our Eritrean cook, Shadya.

If you couldn’t make the cooking class, you are in for a treat. Expect a flavourful but subtle curry flavour from the addition of the purslane, some creaminess, and general satisfaction as you indulge in this humble but hearty African comfort food – and make sure you sweep it all up with a good amount of injera!



Purslane Lentil Curry Recipe

Serves 8 – 10 as a side/shared dish


2 onions

3 tomatoes

3 bunches of rigla (purslane)

1 cup of lentils (yellow or green)

4 cloves of garlic

1/2 cup of quality oil

Spices: 1 tsp of cumin, salt, 1/2 tsp of black pepper, 1 tsp of vegetable stock powder (note: have all these spices on hand and adjust if necessary as Shadya adds her quantities by eye)



Purslane Lentil Curry Recipe portrait


Fry the onion in a pot with the oil until brown


Blend the tomatoes until soft and then add to the pot of brown onion – note that Shadya actually grates her tomatoes with a cheese grater which is a great alternative here if you don’t have a blender


Add all the spices and garlic, and stir together for 5 minutes on medium heat


Wash and chop the rigla (purslane) into fine pieces and add to the pot on the stove


Wash and cook the lentils separately in 1/2 cup of water for 5 minutes until the water has been absorbed, and then mix the lentils with the rigla (purslane)


Now turn the heat to low and leave the pot with the rigla mix and the lentils for 20 minutes and stir every 5 minutes so it doesn’t burn


Taste the curry, adjusting or adding more spice if needed


Remove from the heat after 20 minutes or until cooked. Serve with injera, bread or rice