Gongura Pappu

Method

1. 1

   Prepare gongura: Wash a large bunch of gongura (sorrel) leaves. Separate leaves from stems.

2. 2

   Cook toor dal: Pressure cook half cup toor dal with 1.5 cups water and half tsp turmeric for 4 whistles. Mash partially.

3. 3

   Cook gongura: In a pan heat 1 tsp oil. Add 3 green chillies and gongura leaves. Sauté on medium heat 5-6 minutes until completely wilted and softened.

4. 4

   Blend gongura: Cool slightly and blend the cooked gongura to a rough paste.

5. 5

   Combine: Add the gongura paste to the partially mashed toor dal. Mix well.

6. 6

   Add water and simmer: Add half cup water. Cook on medium heat 8-10 minutes until the two are well blended.

7. 7

   Make ghee tadka: Heat 2 tbsp ghee until very hot.

8. 8

   Add tadka ingredients: Add 1 tsp mustard seeds — when they pop add 3 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 4 sliced garlic cloves.

9. 9

   Pour tadka: Pour sizzling ghee tadka over gongura pappu.

10. 10

    Serve: Adjust salt. Gongura pappu has a distinctive tangy-sour flavour. Serve with steamed white rice and a dollop of ghee.