Gongura dal
Gongura is known as sorrel leaves in English and pulicha keerai in Tamil. It tastes sour and hence the name.
I've tried gongura chutney and dal but felt the sourness is suppressed better with dal.
Ingredients:-
Sorrel Leaves - Just the leaves, two handful
Toor dal - 1/2 cup(around 100g)
Onion - 1 big, finely chopped
Garlic - 5-6 pods, finely chopped or crushed
Refined oil - 2 tsp
Mustard seeds/kadugu - 1 tsp
Methi seeds/uluva/menthayam - 1tsp
Sambar powder - 2 tsp(or use 1 tsp - chilli powder + 1tbsp - coriander powder)
Turmeric powder - 1tsp
Curry leaves - few
Water - enough to pressure cook toor dal. I used around 2.5 cups
Preparation:-
Wash and soak toor dal for around 30 mins. Discard water and add fresh water. Pressure cook toor dal along with a tsp of turmeric powder for 3-4 whistles and set aside to release pressure on its own.
Take a kadai, add refined oil. When the oil is hot, add mustard seeds and let it splutter. After that, add methis seeds and fry till its golden brown colour. Now add, onion, garlic and curry leaves and saute till onion turns translucent and the rawness of garlic is gone. Add the washed sorrel leaves at this stage and little salt. Fry it until sorrel leave turns mushy, will take around 5-10 minutes. At this stage, add the toor dal, sambar powder and more salt(if required) and let it come to a boil.
Transfer it to a serving bowl and serve hot with rice and papad.
Gongura is known as sorrel leaves in English and pulicha keerai in Tamil. It tastes sour and hence the name.
I've tried gongura chutney and dal but felt the sourness is suppressed better with dal.
Ingredients:-
Sorrel Leaves - Just the leaves, two handful
Toor dal - 1/2 cup(around 100g)
Onion - 1 big, finely chopped
Garlic - 5-6 pods, finely chopped or crushed
Refined oil - 2 tsp
Mustard seeds/kadugu - 1 tsp
Methi seeds/uluva/menthayam - 1tsp
Sambar powder - 2 tsp(or use 1 tsp - chilli powder + 1tbsp - coriander powder)
Turmeric powder - 1tsp
Curry leaves - few
Water - enough to pressure cook toor dal. I used around 2.5 cups
Preparation:-
Wash and soak toor dal for around 30 mins. Discard water and add fresh water. Pressure cook toor dal along with a tsp of turmeric powder for 3-4 whistles and set aside to release pressure on its own.
Take a kadai, add refined oil. When the oil is hot, add mustard seeds and let it splutter. After that, add methis seeds and fry till its golden brown colour. Now add, onion, garlic and curry leaves and saute till onion turns translucent and the rawness of garlic is gone. Add the washed sorrel leaves at this stage and little salt. Fry it until sorrel leave turns mushy, will take around 5-10 minutes. At this stage, add the toor dal, sambar powder and more salt(if required) and let it come to a boil.
Transfer it to a serving bowl and serve hot with rice and papad.
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