Gongura Pappu - Dal with sorrel leaves

Don't go by the picture.  It quite looks like any other dal.  But this is different.  Gongura leaves are very, very Andhra - like their Avakayya pickle.  And non-vegetarians in this part of the world will swear that Gongura Mutton cannot be matched.  And what about the gongura pickle?  For now, we stick to the dal preparation.  Gongura leaves have an inherent sourness.  And the need to add any other souring agent is optional and in most  cases not necessary.

A colleague got some nice fresh gongura leaves plucked off a farm.  And all it took was a call to my friend K who gave me the recipe.

Ingredients:

Red gram dal - Tuvar - 1/2 cup - pressure cook till soft

Gongura leaves - remove from stem, wash well, chop fine - 1 1/2 cup

Garlic pods - 4-5 - chopped fine, or leave whole

Onion - 1 medium - sliced

Green chilies - 2 nos - finely chopped

Chilie powder - 1/2 - 1  tbsp ( as per spice tolerance)

Coriander powder - 1/2 tsp

Turmeric powder  - 1/2 tsp

Asafoetida - generous pinch

Mustard - 1/2 tsp

Cumin seeds - 1/2 tsp

Black gram dal - 1 tsp

Curry leaves 

Oil for seasoning - 1 tbsp

Salt to taste

Take a wok.

Heat the oil. Add the mustard, cummin - allow to splutter

Add the black gram (urad) dal, asafoetida and the curry leaves

Now add the onion, garlic, green chilies -  sauté

Add the chopped gongura leaves, and the turmeric, coriander, chilie powder

Sprinkle a little water if required - and keep covered for about 5 minutes.  This also gets rid of the sliminess of the leaf.

Now add the cooked dal and salt.  Bring to required consistency with water.

Simmer.

Serve.  The tangy taste of the dal is really nice.