Gongura Pappu / Sorrel Dal

Gongura / Sorrel leaves are widely used in the southern dishes of India, for the tart/ sour flavor they add in. Gongura pairs up in varieties of dals, vegetables and meat.
Gongura dal is one of the dish very popular in Andhra Pradesh.

Nutritional Information:
- Sorrel is rich in vitamins A, B1, B2, and B9.
- It has high amounts of vitamin C.
- It contains oxalic acid, which causes its sour taste.
- Rich in potassium, calcium, phosphorus, sodium, and iron.
- Though it is rich in proteins and carbohydrates, it has a negligible quantity of fats.

- Rich in flavonoids.

Ingredients
> 1 cup of Toor dal
> 1 or 2 Bunches of Gongura / Sorrel leaves (appx 1 cup leaves)
> Salt
> 4-5 green chillies
> 2tbsps Oil

For Tadka / tempering
> 1tbsp Oil
> 8-10 garlic pods
> 1/2tsp mustard seeds
> 1/2tsp Jeera seeds
> 1/2tsp Urad dal
> 3-4 dry red chillies
> 1tsp Hing
> 1tsp Ghee
> 1tsp turmeric
> Curry leaves 1 strand
> Chopped coriander leaves- 1 tspoon

Recipe

1. Pressure cook toor dal, it should turn soft and mushy.

2. Chop the Gongura / Sorrel leaves to small pieces.

3. In a pan heat 2tbsp oil, add green chillies and chopped gongura /sorrel leaves. Fry until they turn soft.

4. Now add the cooked dal and turmeric to the fried leaves. Let this cook for 5mins till flavors are absorbed.

5. Adjust the consistency with water and add in salt.

6. Now this dal needs a tadka . In a small pan, add 1tsp of ghee and 1tbsp of oil.

7. Add mustard seeds, jeera seeds, Urad dal, garlic pods, curry leaves, dry red chillies and let this be roasted. Add in the hing.

8. Dash in this tadka to the prepared dal. Sprinkle chopped corriander leaves .

Hot hot gongura dal is ready to be served with steamed rice or roti.

Comments

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