September 19, 2011

Senaga Pappu Gongura (Red Sorrel Leaves with Channa dal)


Ingredients:
Channa dal - 1 cup
Gongura - 2-3 small bunches or 1 big bunch
Onion - 1 (big)
Green chillies - 4-5
Tamarind juice - 1-2 tsp 
Red Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste

For Talimpu:

Dry red chilli - 1, Garlic cloves - 4, cumin, mustard and fenugreek seeds - 1/2 tsp, channa dal - 1/2 tsp, curry leaves, oil - 1 tbsp

Method:



  • Wash and soak Channa dal for 30 minutes.
  • Separate leaves from stems of sorrel bunch. Wash and chop leaves.
  • Heat oil in pressure cooker; add red chilli, garlic, cumin, mustard, fenugreek seeds and curry leaves; allow them to splutter.
  • Add green chillies and onion; fry.
  • Then add soaked channa dal and stir fry for 3-4 minutes. 
  • Add sorrel leaves; mix well and cook another 5 minutes.
  • Add salt, turmeric, chilli powder, tamarind; mix and add enough water to cook.
  • Close the lid and cook upto 4 whistles until dal is tender but firm.
  • Once the lid open chech the dal and gravy consistency.
  • Serve with rice.




No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0