Sorrel leaves or gongura is a popular leaf especially in AP and surrounding areas. Called puntikura in Telangana, it is a favorite of the locals. Thanks to Mrs. Shyamala for the fresh gongura she excavated for us in Dubai. Here is the quick dal:
Preparation time: 25-30 mins
Serves: 2
Ingredients:
Sorrel leaves (Gongura) 1 bunch
Onion 1
Pigeon peas (kandipappu/ toor dal) 1 cup
Red chilli powder 1 tsp
Green chillies 2
Refined cooking oil 1 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Fenugreek seeds ½ tsp
Curry leaves 4-5
Pinch of asafoetida (hing)
Salt to taste
Method:
Pressure-cook to 4 whistles the pigeon peas/boil until cooked soft.
Wash and pluck the Sorrel leaves from the stems and finely chop the onion and green chillies.
In a pan/kadai (bandli/mukudu), heat the oil and add green chillies and mustard seeds. As they pop, add cumin seeds, fenugreek seeds, curry leaves and pinch of asafoetida.
Add chopped onion and sauté until golden brown. Add the sorrel leaves and cook to a pinkish brown lump. This should take a couple of minutes.
Add around half a cup of water and leave the sorrel leaves to boil for a few minutes.
As they feel cooked, add the cooked pigeon peas, water as required, a tsp of red chilli powder and salt to taste and stir smoothly.
Cover and cook for around 5 minutes or until the Dal thickens.
Sorrel leaves dal or Gongura pappu is a rice supplement and does make a great combo with Indian bread too. Tangy and hot, it is a great recipe, especially when the temperatures are dropping to welcome the refreshing showers.
Serves: 2
Ingredients:
Sorrel leaves (Gongura) 1 bunch
Onion 1
Pigeon peas (kandipappu/ toor dal) 1 cup
Red chilli powder 1 tsp
Green chillies 2
Refined cooking oil 1 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Fenugreek seeds ½ tsp
Curry leaves 4-5
Pinch of asafoetida (hing)
Salt to taste
Method:
Pressure-cook to 4 whistles the pigeon peas/boil until cooked soft.
Wash and pluck the Sorrel leaves from the stems and finely chop the onion and green chillies.
In a pan/kadai (bandli/mukudu), heat the oil and add green chillies and mustard seeds. As they pop, add cumin seeds, fenugreek seeds, curry leaves and pinch of asafoetida.
Add chopped onion and sauté until golden brown. Add the sorrel leaves and cook to a pinkish brown lump. This should take a couple of minutes.
Add around half a cup of water and leave the sorrel leaves to boil for a few minutes.
As they feel cooked, add the cooked pigeon peas, water as required, a tsp of red chilli powder and salt to taste and stir smoothly.
Cover and cook for around 5 minutes or until the Dal thickens.
Sorrel leaves dal or Gongura pappu is a rice supplement and does make a great combo with Indian bread too. Tangy and hot, it is a great recipe, especially when the temperatures are dropping to welcome the refreshing showers.
2 comments:
Hot rice, desi ghee and pappu...Amazing combination. Love it. Thank you
Very nice , i was looking for a recipe of this kind..
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