Gongura Pappu

Ingredients

• - 1 cup toor dal
• - 250g gongura (sorrel leaves)
• - 2 tbsp ghee
• - 5 garlic cloves
• - 1 tsp mustard seeds
• - 1/2 tsp cumin seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste
• - Juice of half lemon

Method

1. Prepare gongura: Wash a large bunch of gongura (sorrel) leaves. Separate leaves from stems.
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. 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. Blend gongura: Cool slightly and blend the cooked gongura to a rough paste.
5. Combine: Add the gongura paste to the partially mashed toor dal. Mix well.
6. Add water and simmer: Add half cup water. Cook on medium heat 8-10 minutes until the two are well blended.
7. Make ghee tadka: Heat 2 tbsp ghee until very hot.
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. Pour tadka: Pour sizzling ghee tadka over gongura pappu.
10. Serve: Adjust salt. Gongura pappu has a distinctive tangy-sour flavour. Serve with steamed white rice and a dollop of ghee.