Gongura Pappu - Sorrel Leaves Dal

Gongura Pappu - Sorrel Leaves Dal


Mark Twain once said "The coldest winter I ever saw was the summer I spent in San Francisco." , How true weather gods have been playing tag with us since the start of the month, one day its bright and warm and the very next day its cold and chilli. Seriously I think this is one of the longest season I have seen of cold spell, but once in a while when the sun shines bright our local farmers market bursts with fresh greens and fruits. Since few weeks sorrel leaves have been a regular.

I love sorrel leaves, I usually make pappu(dal) or pachadi(pickle) with it, Gongura pachadi is a quintessential in any Andhra weddings.



Simple recipe yet very delicious

Ingredients

1 bunch sorrel leaves/gongura
1 big tomato
1 cup toor dal boiled and made into a fine paste
1 tsp haldi
Salt according to taste

For tadkha ( seasoning)

1 tbsp urad dal
1 tbsp mustard
1 tbsp jeera
1 tsp ginger garlic paste
2 Red chilies
8-10 curry leaves
8-10 garlic cloves sliced
1 tbsp ginger
1/2 tbsp on hind
1/2 tsp of hing

Process
1. Take a pan, add 1 tbsp of oil, when oil gets hot add all the thadka ingridents and saute for a minute or two till you get a strong aroma.
2. When mustard seeds start to splutter add finely chopped gongura add 1/2 glass water, let it boil for about 5-6 minutes
3. When leaves turn color and seemed cooked add cooked toor dal paste.
4. Mix well and boil for another 5 minutes, add haldi and salt.
5. juice of 1/2 lemon can be added, however this is optional.

Serve hot with rice and ghee and boy you will feel close to heaven.