Ingredients:
Channa dal - 1 cup
Gongura - 2-3 small bunches or 1 big bunch
Onion - 1 (big)
Green chillies - 4-5
Tamarind juice - 1-2 tsp
Red Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
For Talimpu:
Dry red chilli - 1, Garlic cloves - 4, cumin, mustard and fenugreek seeds - 1/2 tsp, channa dal - 1/2 tsp, curry leaves, oil - 1 tbsp
Method:
- Wash and soak Channa dal for 30 minutes.
- Separate leaves from stems of sorrel bunch. Wash and chop leaves.
- Heat oil in pressure cooker; add red chilli, garlic, cumin, mustard, fenugreek seeds and curry leaves; allow them to splutter.
- Add green chillies and onion; fry.
- Then add soaked channa dal and stir fry for 3-4 minutes.
- Add sorrel leaves; mix well and cook another 5 minutes.
- Add salt, turmeric, chilli powder, tamarind; mix and add enough water to cook.
- Close the lid and cook upto 4 whistles until dal is tender but firm.
- Once the lid open chech the dal and gravy consistency.
- Serve with rice.
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