Today I got fresh Gongura from my garden. It is my pleasure to go and pluck fresh leaves from the garden, straight to the kitchen…it just feels so close to home.
For the people not familiar with this leafy vegetable. Gongura/ Red Sorrel is a leafy vegetable and has very distinctive sour taste. For the past few years we were able to purchase it in Indian stores, here in US too. But from couple years i am proud to own gongura in my garden. I even freeze it to use in winter.
When cooked with toor dal, channa dal or as pickle, it wakes up the taste buds and makes you crave its unique taste.
Gongura is called the Andhra matha and it is very famous in Guntur. When you talk about gongura to any Andhra people you can see that glow in their face, that’s the power of gongura.
Adding crushed garlic cloves enhances the flavor of any dal.
Coming to the recipe…
- 1 bunch of Gongura leaves separated from stem, washed and chopped
1 cup of Chanaa dal
Green chilies at least 6
1 medium sized onion, cut into small pieces
1/2 tsp of turmeric
- 2 Garlic pods
- 1 tsp each of mustard seeds and cumin.
- 3 Red dry chilies
- Pinch of Hing
- Few Curry leaves
- In a pressure cooker wash channa dal, add gongura leaves, chilies, onion, salt and chili powder. Add water(1dal:3 water ratio ) and turn the stove on medium high. Let it whistle for 4 times.
- Wait until the pressure is released, remove the lid.
- If any water is left drain it into a separate bowl and mash dal with a masher or pappu gutti.
- Heat a small tadka (talimpu) pan over low medium heat. Do the popu or tadka (means toasting the mustard, cumin seeds, garlic, red chili pieces and curry leaves in one tablespoon of ghee or oil).
- Add this tadka to mashed gongura dal . Stir all of it once, cover with a lid and cook it for a minute. Turn the stove off and Gongura dal is ready.
- Tastes great with rice or jowar roti. Best way of course is the combination of this dal mixed with rice, ghee, and papad.