How to make Gongura pappu (Sorrel leaves dal)

Gongura pappu (Sorrel leaves dal)

Gongura ..The name itself is enough to stimulate salivary glands  . Be it chutney, pulusu(stew) or pappu(dal) my entiiire family can die for it.  . So I was kind of trying to cook this dal for the past 2 weeks (yes !!) and could not do it because I didn’t get fresh gongura/sorrel leaves . So I kind of postponed it . Finally found them and made this. A pulpy tomato , a dash of well fried garlic and a spoonful of ghee make this dish super duper delicious

INGREDIENTS :- 

Toor dal/kandi pappu/yellow lentil :- 2 cups

Tomato :- ripen ( 2 big chopped)

Chopped Garlic :- 1 teaspoon

Tamarind :- a lemonsized ball

Sorrel leaves/gongura :- 2 bunches , leaves separated and washed well

Urad dal :- 1 teaspoon

Jeera :-  1 teaspoon

Mustard seeds :- 1 teaspoon

Red chillies :- 2-3

Red Chilly powder :- as required

Curry leaves :- 4-5

Turmeric :- a pinch

Salt :- as required

Oil :- 2-3 teaspoons

Hing : a pinch

METHOD :-

1. Boil together toor dal, sorrel leaves,tomato and tamarind for 3-4 whistles in pressure cooker.
2. Add turmeric, salt, red chilly powder and Mash it well.
3. In a pan add oil , urad dal, chana dal, jeera, mustard curry leaves (crushed) , garlic pods , dry chillies , hing and fry them until chana dal, urad dal turn bit brownish.
4. Now add this sizzling tempering to the mashed dal and simmer for 5 minutes 
5. Serve with spoonful of ghee