Punarnava (Boerhavia diffusa) is a medicinal herb widely used in Ayurvedic and traditional medicine, valued for its powerful rejuvenative and healing properties. The name “Punarnava” translates to “reviver” or “one that renews,” reflecting its role in restoring health and vitality. Also called hogweed, it is known for its diuretic, anti-inflammatory, and antioxidant effects, commonly used to treat kidney and liver disorders, arthritis, and digestive issues. Punarnava supports urinary tract health by promoting detoxification and fluid balance in the body. It also has adaptogenic properties, helping the body adapt to stress and improving overall resilience. The leaves, roots, and seeds of Punarnava are used in herbal formulations, either as a decoction or powder. Additionally, it is believed to improve respiratory health and alleviate joint pain. Due to its extensive health benefits, Punarnava remains a popular herb in holistic medicine for promoting wellness and addressing various ailments.

Ingredients
2 bunches punarnava leaves (approximately 600 gms after the stalks are removed) (gadahpurna, mokkurattai), washed thoroughly
150 gms pigeon peas, washed and drained
4 tomatoes, chopped
1 onion, chopped
4 green chilies, slit
1 sprig curry leaves
1/2 tbsp ginger-garlic paste
1/4 tsp turmeric powder (haldi, manjal podi)
1 1/2 tbsp red chili powder
3 cups of water
Unrefined salt to taste
Coriander leaves to garnish
To Temper
1 tsp mustard seeds (sarson, kadugu)
1 tsp cumin seeds (sabut jeera, jeeragam)
4 dried red chilies
1 tbsp crushed garlic
1 sprig curry leaves
1/4 tsp turmeric
Method
In a pressure cooker, add cleaned and washed punarnava along with onions, lentils, green chilies, curry leaves, ginger-garlic paste, turmeric powder, tomatoes and red chilies.
Mix well and pressure cook the lentils for about 2 whistles. 
When pressure leaves completely open and mash the lentils and leaves and mix well. 
In another pan add mustard, cumin seeds, dry red chilies, crushed garlic and turmeric powder and mix well. 
When the tempering releases aroma, add this tempering into the cooked dal and mix well. 
Cook for about 2 minutes . 
Finally, add coriander leaves and mix well. 
Serve hot with plain rice or Indian flatbreads
Enjoy!