Hi Buddies,
This is one of my favorite recipes of my Mom-in-Law.My mom used to make chutney and sambar with it.But never had it before my marriage.I absolutely love its tangy taste and it’s best when you eat with mudda pappu (cooked toor dal).Moreover, its rich in Iron and folic acid. I borrowed this recipe from my Mom-in-law and prepare this when ever we get this (very rarely we find this here 🙁 ). Try this yummy and healthy recipe for sure.
Duration: 30 minutes
Serves: 4
Ingredients
Sorrel Leaves/ Gongura : 1 big bunch
Onion: 1
Green Chili: 1-2
Chana dal: 1/2 cup
Turmeric: pinch
Tamarind pulp: 2 tbsp.
Chana dal : 1 tbsp.
Urad dal: 1 tbsp.
Mustard seeds: 1 tsp.
Cumin Seeds: 1 tsp.
Hing: pinch
Oil: 2-3 tbsp.
Method:
- Wash and cut sorrel leaves roughly.
- Pressure cook it along with 1/2 cup of Chana dal and green chili. Cook it for 2 whistles.
- Cut onions and keep it ready.
- Heat a pan with 2 tbsp. of oil.
- Add chana and urad dal to it.
- After a bit, add cumin and mustard seeds to it.When they crackle, add hing, turmeric and onions.
- Fry them till they get soft.
- Add sorrel and chana dal.
- Stir it and add tamarind pulp and salt.
- Cook it for 3 minutes and fry them till water evaporates.
- Turn off the heat and serve it with rice and dal.
