Red Sorrel with Channa Dal |
Ingredients :
1. 1 bunch of Gonguraleaves separated from stem,
washed and chopped
2. 1 cup of Chanaa dal
3. Green chilies at least 6
4. 1 medium sized onion, cut into small pieces
5. 1/2 tsp of turmeric
2. 1 cup of Chanaa dal
3. Green chilies at least 6
4. 1 medium sized onion, cut into small pieces
5. 1/2 tsp of turmeric
6. 2 Garlic pods
7. 1 tsp each of mustard seeds and cumin.
8. 3 Red dry chilies
9. Pinch of Hing
10. Few Curry leaves
Method :
1. In a pressure cooker wash channa dal, add gongura leaves, chilies,
onion, salt and chili powder. Add water(1dal:3 water ratio ) and
turn the stove on medium high. Let it whistle for 4 times.
onion, salt and chili powder. Add water(1dal:3 water ratio ) and
turn the stove on medium high. Let it whistle for 4 times.
2. Wait until the pressure is released, remove the lid.
3. If any water is left drain it into a separate bowl and mash dal with a
masher or pappu gutti.
masher or pappu gutti.
4. Heat a small Tadka (talimpu) pan over low medium heat. Do the popu
or tadka (means toasting the mustard, cumin seeds, garlic, red chili
pieces and curry leaves in one tablespoon of Ghee or oil).
or tadka (means toasting the mustard, cumin seeds, garlic, red chili
pieces and curry leaves in one tablespoon of Ghee or oil).
5. Add this tadka to mashed gonguradal . Stir all of it once, cover with a
lid and cook it for a minute. Turn the stove off and Gongura dal is ready.
lid and cook it for a minute. Turn the stove off and Gongura dal is ready.
6. Tastes great with Rice or jowar roti. Best way of course is the combination
of this dal mixed with rice, ghee, and papad.
of this dal mixed with rice, ghee, and papad.
