Gongura pappu

Ingredients:

Toor dal  - ½ cup (washed and soaked in water for 15 minutes)
Gongura Leaves / Sorrel  - 1-1½ cups (washed and stems removed)
Small onion (chopped – optional)
Green chilies – 2
A pinch each of asafetida and turmeric
Salt to taste

For the tadka/ seasoning:

Ghee/ oil (gingely oil is preferred) – 1 teaspoon
Whole cumin seeds/ jeera – 1 teaspoon
Dry red chilies – 2-3
Fresh curry leaves – 15
Garlic – 2-3 pods

Method:

1. Take all the ingredients except the ones for tadka into a pressure cooker, add 2 cups of water and cook for 3-4 whistles. The dal should be cooked and you should be able to mash it with the back of a ladle.
2. When the pressure releases, add the salt and mash the dal with a spoon. Put the dal back on the heat and simmer for 5-6 minutes.
3. In a small pan, heat the ghee/ oil and add the whole cumin. Let it splutter, add the red chilies and peeled garlic, fry it till the garlic is turning golden brown.
4. Add the curry leaves, when they crackle, add it to the boiled, mashed dal. simmer for 2-3 minutes. Serve hot with rotis although steamed rice and ghee is preferred.