Serves – 4
Preparation time – 5 mins
Cooking time – 20 mins
- Sorrel leaves (Gongura) (chopped fine)- 1 cup
- Yellow Pigeon Peas (Kandi Pappu) – 1/2 Cup
- Split Skinless Bengal Gram Dal (Senaga pappu)- 1/4 Cup
- Oil – 4 Tbsp
- Dry Red Chilli – 2 to 3
- Green chillies (coarsely ground) – to taste
- Mustard Seeds – 1 tsp
- Curry Leaves – 1 Sprig
- Cumin Seeds – 1 tsp
- Turmeric Powder – 1/4 tsp
- Garlic (chopped) – 3 big pods
- Cilantro (finely chopped) – 1 Tbsp
- Coriander Powder – 1 tsp
- Onion (finely chopped) – 1/2 cup
- Salt – to taste
- Water – 2 cups (divided)
- Wash both the dals and discard the water, add in the sorrel leaves, 1 1/2 cups of water and pressure cook till the dal is soft. (For me it took 6 whistles). If the Gongura is tender you can just fry it seperately instead of pressure cooking it.
- Start preparing the tadka for the dal while pressure cooking time. Heat oil in a pan and add mustard seeds, allow to pop. Then add in cumin seeds, dry red chilli whole, curry leves, green chillies paste,garlic, and fry till garlic slightly changes its color.
- Add in onions and fry till they are soft.Add the cooked dal and gongura mixture. Mash it slightly (Dal should be smooth)
- Add coriander powder, turmeric powder, salt, half cup of water and bring this mixture to a boil.
- Finally add in cilantro and serve it with Jonna Rotti (Jowar ki Roti) or any other Indian breads. You can also have it with rice.