Gongura Pappu (Dal with Red Sorrel Leaves)

Wash the 75 gms of Gongura Leaves and finely chop them. Cook the gongura leaves with a cup of Water and ¼ cup of Toor Dal with a cup of Water in separate bowls for 3 whistles. Keep aside.

Heat a tbsp of Oil in a pan; saute a big pinch of Fenugreek Seeds, 2 tsp of Channa Dal, 1 ½ tsp of Urad Dal till golden brown. Splutter a tsp of Mustard Seeds, few Curry Leaves and add the cooked leaves, dal and mix well. Add a pinch of Turmeric Powder, a tsp of Red Chilli Powder, Salt to taste and water as needed. Mix well and cook till the desired consistency is reached. Remove from heat, stir well and serve hot with steamed rice.