Gongura chanagapappu (Bengal gram with with sorrel leaves)
Ingredients
2 bunches sorrel leaves
1/2 cup chana dal
1 table spoon tamarind pulp (optional)
1 onion
4 to 5 green chillies
1/2 tea spoon haldi
2 tea spoons salt (as per taste)
2 tea spoons red chilli powder (Sorrel leaves are sour, so add chilli powder as per taste)
For thadka:
2 table spoons oil
5 to 6 garlic pods (mashed)
8 to 10 curry leaves
1 tea spoon each rai, jeera and urad dal
3 red chillies
Method
Cook thur dal in cooker and keep it aside.Mash the dal and add sambhar masala, amchur powder, haldi, salt and some sugar as per taste to the dal. The consistency of the dal should be dilute (add water if necessary). Heat a table spoon of oil in a pan.Add rai, jeera and curry leaves.When rai starts spluttering add the thadka to the dal and boil. While the dal is boiling, slowly drop the muthiya’s one by one . Allow the dal to boil for about 10-15 mts. in a medium flame.Cook until the muthiya’s are properly cooked.(When you drop the muthiya’s in the dal first they settle down.When they are properly cooked they slowly come up and start floating ) Tasty Dal muthiya, Maharastrian recipe is ready……….Garnish with tomatoes, fresh chopped coriander and grated coconut........