Red sorrel leaves (Gongura) – 1 small bunch
Onion – 1 large
Green chilis – 4-5
Tomato – 1 large
Toor Dal – 1 cup
Turmeric powder – 3 pinches
Coriander powder – 1/2 tsp
Salt – as per taste
Fresh coriander – 2 tbsps chopped
For Tempering – Talimpu
Oil – 2 tbsps
Mustard +Jeera – 1/2 tsp
Oinon – 1/2 finely sliced
Garlic – 3 pods crushed
Dry chilis – 3 broken and deseeded
Curry leaves – few
1.Wash and pressure cook toor dal with enough water and 1tsp oil for 7-10 mins on med heat.
2.Turn of heat release pressure and open lid and now add salt, turmeric,coriander powders chopped onion,tomato,green chilis and washed gongura leaves.and 1 cup water and cook again for 5 mins and turn of heat.
3. Mash the cooked dal along with fresh coriander and transfer into a bowl.
4. Heat a small pan add oil and mustard and jeera let splutter and add garlic and onions fry 2-3 mins and add dry chilis and curry leaves fry 2 mins and pour over dal in the bowl.
Serve with hot rice ghee papad and pickle…..This is our Andhra special dal.
TIP : It is better to add any vegetable or green leaves to the dal or while preparing sambar after boiling the dal first,so that we don’t overcook the veggies or greens….and they really tastes better too.
HINT: Even fresh coriander is to be used fresh and just like that without cooking,So I mostly add to the dish after the cooking process and for chutneys add just before blending.This retains the natural goodness too.
By Kezia Mary