Gongura / Red Sorrel leaves daal ..

Helloo Guyss ..

Gongura / Red sorrel leaves are used for making daal , chutneys, pickles and in Curries. Gongura leaves are sour in taste and this leafy vegetable is mostly used in Telugu Cuisines. Gongura daal is very tasty when served hot with papads and vadiyams.My husband like gongura daal and so I prepared it this morning for his lunch box. So lets see how to prepare it .

You need :

Toor daal : 2 cups

Gongura leaves : 1 Big cup

Turmeric powder : 2Tbsp

Onions : 1, Big

Oil : 3 Tbsp

Green chillies : 8 slit, small

Garlic Cloves : 8 , small

Chana dal : 1/2 Tbsp

Urad dal : 1/4 Tbsp

Mustard seeds: 1/2 Tbsp

Cumin seeds : 1/2 Tbsp

Curry leaves : 10 or a small stem

Red chillies : 2 , broken

Salt : adjust to taste

Water : add accordingly for consistency.

Method:

1. Remove the gongura leaves from the stems and wash them thoroughly. Now add gongura leaves,turmeric powder to daal and cook it in a pressure cooker.

2. Take a pan and heat the oil , add mustard seeds,cumin seeds and let them pop. After popping add chana dal, urad dal, red chillies.

3. Fry them for a minute and add onions, green chillies and garlic .

4. Let the onions turn into translucent color and then add the curry leaves , this way the curry leaves doesnt loose its color and flavor.

5. Now add the cooked daal ,gongura leaves into the pan and mix well.

6. Add required water and salt to get a nice consistency , adjust the amount of water according to you need.

7. Cook the daal for 5 min on medium -high flame and then turn off.

8. Serve the hot daal with rice , pickle, papads.

Here is my bowl of rice with gongura daal

Tips :

1. Since gongura leaves are sour in taste , there is no need to add tamarind. so add the gongura leaves to adjust the sourness of the daal

2. Gongura leaves takes time to cook , so cook them along with daal.

3.Garlic is optional , but it gives a great taste and flavor.


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