Monday, August 26, 2019

GONGURA PAPPU..RED SORREL LEAVES DAL

GONGURA PAPPU..


GONGURA PAPPU.. this is the second variety,a small variation from 1st variety..the sharp tangy touch of this daal makes it very tasty..it can blend well with steamed rice and rotis.

Materials required..


Tur dal.. 1 cup
Gongura ..2 cups
Cleaned,plucked and washed well.and chopped

Onion..1 medium...Finely chopped
Tomatoes..1 no.chopped

Green chillies..6 no.s
Garlic..6 flakes..finely chopped
Tamarind paste 1 to 1 and 1/2 tbsp

Chilli powder..1 to 1 and 1/2 tsp
I used only 1 tsp

Turmeric powder..1/2 tsp
Salt..to taste

Materials for Tadka..

Oil..1 to 1 and 1/2 tbsp
Mustard seeds..1 tsp
Methi seeds..2 pinches
Red mirchi..2 no.s
Made into slits
Jeera..1/2 tsp optional

Method..

1..Place a pan on the stove and add oil to it..Next add mustard and methi seeds,along with red chilli slits.
2.After they splutter ,add Garlic flakes and fry well until the raw smell goes.
3.Now add onion chop and green chilli slits and fry until onion turns transculent.
4.Then add tomatoe chop, and fry until they turn mushy.
5.Now add Gongura leaves chop,and fry well,placing the lid..it should turn soft and mushy. No doubt it takes more than 15 minutes..in low flame.
6.Meanwhile pressure cook..or instacook washed Tur dal with 1 :2 and 1/4 water..I use 2 and 1/2 water in instapot. Mash well after removing it out.
7.After gongura mixture is cooked well,add cooked Tur dal,and mix well.
8.Now add turmeric powder,chilli powder,and salt..and cook.

9.Add 1 to 1 and 1/2 tbsp tamarind paste,if the tangy sourness is not sufficient..if gongura leaves are too tangy then no need to add..tamarind paste.
10.Check the taste and then add tamarind paste..cook for 5 more minutes in low flame,switch it off and cover with a lid..
11.Serve with steamed rice and rotis.

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