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.
Gongura Pappu (Dal with Sorrel Leaves)
- ¼ cup Chana dal (Senagapappu)
- 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
- 1 tsp Urad dal
- 1 tsp Mustard Seeds
- 1 tsp Cumin seeds
- 1 tsp Curry leaves
- - 2 cloves Garlic , finely minced
- Pressure cook chana dal under tender, but not very mushy.
- 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.
- Next add chopped gongura and cook until wilted, about 5minutes.
- Add turmeric, chili powder, tamarind paste, salt and cook for 3-4 minutes.
- 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.
- Serve with rice and your favorite veggie side dish. We had ours with chamadumpala vepudu (arbi fry).