Gongura (sorrel leaves) are very rich in iron, vitamins and folic acid. They are used extensively in Andhra cuisine. I have posted many recipes with these tangy greens. Today's recipe is a simple and delectable gongura pappu. A thicker version of dal is known as pappu in Telugu. It is either made plain or with some additions like spinach, sorrel leaves, tender tamarind leaves, amaranth leaves etc etc...
Gongura leaves are sour in taste. Add them carefully as much as you like. Usually other greens are added to dal while cooking but since these are sour I cook them along with the tempering separately and then add the boiled dal. Sourness delays the cooking process and if you add gongura while cooking dal does not cook well.
Toor dal .... 1 cup
Gongura leaves ... 1 cup (add more if you like)
Onion .... 1 small
Garlic ..... 1 tbsp (crushed coarsely)
Green chillies ... 1-2
Coriander leaves .. handful (optional)
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/4 tsp (optional)
Salt ......... to taste
Mustard seeds .. 1 tsp
Cumin seeds ... 1 tsp
Red chillies .. 1-2 broken
Asafoetida .... 1 pinch
Curry leaves ... 1 sprig
Oil ....... 4-5 tbsps
1. Pluck the sorrel leaves, wash them preferably with warm water to remove the dirt. The surface of these leaves is little rough so you have to clean them well.
2. Chop them coarsely and set aside.
3. Boil the soaked dal adding a little salt and turmeric powder.
4. Heat oil in a pan and add the tempering ingredients.When they crackle, add the crushed garlic. When it gives out a nice aroma tip in the sliced onion and green chillies. Saute until it is light brown.
5. Now add the gongura leaves and coriander leaves.
7. Add the boiled toor dal.