GONGURA (red sorrel leaves)PAPPU:

Prep & Cooking: 45 mts
Serves - 7-8 persons
Cuisine: Andhra

Ingredients:
1 cup tur dal (kandi pappu) cook until soft.
gongura (red sorrel leaves)– 2 cups tightly packed(with out stalks)
Tomato -1 finely chopped
Salt - 2 tbsp or enough
Masala red chilli powder - 1 tbsp
3 or 4 green chillies cut into small pieces
Water – 4 or 5 cups

For tempering/poppu/tadka/talimpu/seasoning:
11/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split black gram dal
4-5 dried red chillies (tear into pieces)
5-6 garlic flakes crushed
8 or 10 curry leaves


How to make :

1. First wash kandipappu (tur dal) thoroughly with water 2or 3 times .Cook it in a heavy bottomed vessel with water on low heat or pressure cook for 10mts on low heat till kandipappu (tur dal) soft & soothy .

2.Add the gongura leaves, green chillies, Masala red chilli powder and combine. Cover with lid and cook till the greens cook (approx 7-8 mts).Then add salt and mash the contents slightly using the back of the ladle.

3. It should not be a watery dal but have more of a thick consistency dal.

4. Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and let them brown. Next add the garlic, red chillies, and curry leaves sauté for 2 mts.

5. Add the cooked and mashed dal or kandipappu to the above talimpu. Cook for another 4-5 mts on medium heat.

6. Taste with ghee and hot white rice .