Gongura Pappu/ Red Sorrel Leaves Dal
30 mins
Serves 6 people
Growing up in Hyderabad, Gongura or Red Sorrel leaves were a weekly feature at home. My mother would make a chutney sometimes, and sometimes it would be this Dal. Sorrel leaves are very popular in the Andhra belt. The leaves are sour in taste,and when crushed they are slimy. However on cooking all the sliminess goes away. These leaves also add flavour and tang to some non vegetarian dishes, where it is used in marination. But since we are vegetarians, we would stick to the Dal, the chutney and a rice.
The Gongura/Sorrel leaves are an excellent source of Folate, Iron, Vit B6, and antioxidants. For those who are not familiar with the leaves, I must add that we find two varieties of these leaves. One with red stems,and the other with white stems. what difference does that make one may ask? Well, the red stemmed ones are high on sourness, while the white stemmed ones are mildly sour. I have used the red stemmed ones here. Both the varieties can be used for this recipe. Since I used the red stemmed ones, I have not added either Lemon or tamarind to the Dal. The leaves imparted all the sourness. If using the white stemmed ones, a little citrus will have to be added, for the right flavour.
How to use these leaves- If you buy them from a farmers market, you will find them as long stalks. De stalk them by plucking the leaves, right at the stalk. we don’t want even a bit of the stalk,as it is poky. However, grocery stores keep them ready to use. To store these leaves, put them in the chiller section of the fridge, after transferring them to a paper bag.
In this recipe I have used Pigeon Peas/ Tuvar Dal. However, they can be replaced with Moong dal(Green gram dal), or Masoor Dal(red Lentils).
While you are here I request you to have a look at other recipes on the blog like- Menthiya Keerai Kootu, Keerai Molagootal, Rasakalan, Mirch ka Salan, Mirapakaya Bajji, and more…
Ingredients
- Gongura/ red Sorrel leaves 200 Gm de stalked (chopping the leaves is optional)
- Tuvar Dal/Pigeon pea 1/2 cup cooked soft
- Garlic 3-4 pods crushed or sliced
- Tomato 1 large chopped
- Green chillies 2 slit
- Sambar Powder 1/2 tbsp
- Kashmiri red chilli powder 1/2 tsp
Tadka/ To Temper:
- Mustard Seeds 1 tsp
- Chana Dal ( Gram Dal) 2 tsp
- Urad dal ( split Black Lentils) 2 tsp
- Dry Red Chillies split 2 broken
- Oil for tempering
Final Touch:
Sesame Oil 1/2 tbsp
- Remove the leaves from stalk, wash and drain. Now in a Pan heat oil for tempering, and add all ingredients mentioned under “to temper”. When the mustard seeds crackle,add turmeric powder, and asafoetida, followed by tomatoes, garlic, and green chillies. Saute well in oil.
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- Let the Tomatoes break and release moisture, keep mashing with the back of a ladle, so that you get a pulpy mixture,and now add the Gongura/Sorrel leaves. Keep sauteing, the leaves will wilt, releasing a lot of moisture. Continue to saute until most of the moisture dries up.
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- Now add the cooked Dal to the leaves and stir well. Add a cup of water, followed by Sambar powder, and Kashmiri red chilli powder, and stir. Let the Dal simmer for 3 to 4 minutes. Add the sesame oil and turn of the flame. Serve with hot rice or Rotis.
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Remove the leaves from stalk, wash and drain. Now in a Pan heat oil for tempering, and add all ingredients mentioned under “tempering”. When the mustard seeds crackle,add turmeric powder, and asafoetida, followed by tomatoes, garlic, and green chillies. Saute well in oil. Let the Tomatoes break and release moisture, keep mashing with the back of a ladle, so that you get a pulpy mixture,and now add the Gongura/Sorrel leaves. Keep sauteing, the leaves will wilt, releasing a lot of moisture. Continue to saute until most of the moisture dries up. Now add the cooked Dal to the leaves and stir well. Add a cup of water, followed by Sambar powder, and Kashmiri red chilli powder, and stir. Let the Dal simmer for 3 to 4 minutes. Add the sesame oil and turn of the flame. Serve with hot rice or Rotis.
Notes:
- If you read the introduction I have mentioned two varieties of Gongura/Red Sorrel, based on the stem colour. The recipe remains the same, with just a minor modification mentioned in step 2.
- I have used the red stemmed ones which are quite sour. In case you use the white stemmed ones, then add 1 tsp tamarind pulp or juice of half a lemon towards the end of the cook, before you add the Sesame oil.
- I have used Sambar powder here for the flavouring, which is optional. I would recommend you use it if it is readily available.
- For Sambar Powder recipe click here.
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Delicious
Thank you so much .