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VeganMofo Day 14: Fall is in the air in our neck of woods, chilly days and color changing leaves. I planted some sorrel in my container garden this year, with the changing weather I harvested the last of the leaves before the frost got them.

Gongura or sorrel is a leafy green vegetable that is tangy and delicious. Gongura pachadi is one of the most famous dishes that is a must in any Andhra kitchen. Another delicious creation with this tangy greens is this dal; its spicy, tangy and yummy. Served with rice and a dry saute on the side, this makes for a healthy and filling meal for any time of the day.

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Gongura Pappu (Dal with Sorrel Leaves) Yum
Gongura Pappu (Dal with Sorrel Leaves)
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ¼ cup Chana dal (Senagapappu)
  • 3 - 4 cups Gongura - chopped
  • 1 Red Onion - large, thinly sliced
  • 2 chilies Green - slit
  • ½ tsp chili powder Red
  • ½ tsp Turmeric
  • 1 tbsp Tamarind paste
  • to taste Salt
For Tempering:
  • 1 tsp Urad dal
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin seeds
  • 1 tsp Curry leaves
  • - 2 cloves Garlic , finely minced
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ¼ cup Chana dal (Senagapappu)
  • 3 - 4 cups Gongura - chopped
  • 1 Red Onion - large, thinly sliced
  • 2 chilies Green - slit
  • ½ tsp chili powder Red
  • ½ tsp Turmeric
  • 1 tbsp Tamarind paste
  • to taste Salt
For Tempering:
  • 1 tsp Urad dal
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin seeds
  • 1 tsp Curry leaves
  • - 2 cloves Garlic , finely minced
Gongura Pappu (Dal with Sorrel Leaves)
Instructions
  1. Pressure cook chana dal under tender, but not very mushy.
  2. Heat 2tsp oil in a suce pan, add the tempering ingredients and once the seeds start to splutter, add onions and green chilies and cook until onion turn translucent, about 5 minutes.
  3. Next add chopped gongura and cook until wilted, about 5minutes.
  4. Add turmeric, chili powder, tamarind paste, salt and cook for 3-4 minutes.
  5. Next add cooked dal and enough water to get to desired consistency; bring the mixture to a boil, lower the heat and simmer for 3-4 minutes for the flavors to mingle.
Recipe Notes
  • Serve with rice and your favorite veggie side dish. We had ours with chamadumpala vepudu (arbi fry). 

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