Gongura Dal | Ambadi Dal
HealthyDal with the goodness of red sorrel leaves
Servings 6
Ingredients
- 1 cup of split pigeon peas (tuvar dal)
- 3 cups of chopped Gongura/Ambadi leaves
- 1 large onion, chopped
- 2 large cloves of garlic, chopped
- 3 green chillies, chopped
- 1 tsp turmeric powder
- salt to taste
- 3 ½ cups of water
For tempering
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp asafoetida (hing)
- 1 large clove of garlic, chopped
- 3 dry red chillies
Instructions
- Wash and soak tuvar dal in water for 30 minutes.
- In the meanwhile pluck Gongura/ Ambadi leaves from the stem. Wash and chop them. Keep chopped Gongura leaves aside.
- After 30 minutes, drain the water from soaked dal and transfer it to a pressure cooker.
- Add chopped Gongura leaves.
- Add chopped onion, chopped garlic, chopped green chillies, turmeric powder and salt.
- Add 3 ½ cups of water.
- Close the lid and pressure cook for 5 to 6 whistles.
- Once the steam escapes from pressure cooker, open the lid.
- Using a masher, mash the dal.
- Forthe tempering, heat 1 tbsp oil in a small pan.
- Add mustard seeds, cumin seeds,chopped garlic, asafoetida and dry red chillies.
- When the ingredients start sizzling, pour the tempering into the cooked dal.
- Serve Gongura dal with steamed rice.