Gongura Pappu (Dal with Sorrel Leaves)

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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.

Gongura Pappu (Dal with Sorrel Leaves)

Pavani

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Side Dish

Cuisine andhra

Servings 23 serving

Ingredients

  

• 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

For Tempering:

• 1 tsp Urad dal
• 1 tsp Mustard Seeds
• 1 tsp Cumin seeds
• 1 tsp Curry leaves
• - 2 cloves Garlic , finely minced

Instructions

 

• 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.

Notes

• Serve with rice and your favorite veggie side dish. We had ours with chamadumpala vepudu (arbi fry).