Serves 1
Directions
- 1Cook 1/2 cup of toovar dal (soaked for 30 minutes), green chilies, and 1.5 cups of water in a cooker until soft. Mash the dal and set aside.
- 2Heat 4 tbsp oil, then add 1 tbsp chana dal, 1/2 tbsp urad dal, 1 tsp mustard, 2 dry chilies, 1 tsp mustard, and 1/2 tsp cumin. Fry until the tempering is reddish.
- 3Add 15-18 crushed garlic pods to the fried tempering and fry.
- 4Add 1/3 cup chopped onion, 1 sprig curry leaves, and 1/8 tsp hing. Sauté until the onion softens.
- 5Add 1/3 cup chopped tomato and cook until it softens completely.
- 6Add salt, 1/4 tsp turmeric, and 1.5 tbsp chili powder and fry.
- 7Once the spices are fried, add 80 gms of gongura leaves (sorrel leaves should be in equal quantity to the toovar dal). Fry until the leaves wilt and oil separates.
- 8Pour 1.5 tbsp of tamarind water.
- 9Finally, add the mashed dal and cook for 4-5 minutes to prepare the aromatic Gongura Pappu.
Ingredients
- 0.5 cup Kandipappu (Tovar dal soaked for 30 mins)
- 5 Green Chilies
- 1.5 cups Water to cook Dal
- 4 tbsp Oil
- 1 tbsp Chana dal
- 0.5 tbsp Urad Dal
- 1 tsp Mustard
- 2 Dry Chilies
- 1 tsp Mustard
- 0.5 tsp Cumin
- 15 Crushed Garlic pods
- 0.33 cup Onion chopping
- 1 sprig Curry leaves
- 0.125 tsp Hing
- 0.33 cup Tomato chopping
- 80 gms Gongura leaves
- 1.5 tbsp Tamarind Water
- Salt
- 0.25 tsp Turmeric
- 1.5 tbsp Chili Powder
Equipment
cooker
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