Gongura Pappu

Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 4 servings
Ingredients
For The Paste

• 2 tsp cumin seeds (jeera)
• 2 whole green chillies
• 4 tbsp chopped coconut

Other Ingredients

• 1/2 cup yellow moong dal (split yellow gram)
• 1/4 cup toovar (arhar) dal
• 1/2 tsp turmeric powder (haldi)
• 1 tbsp oil
• 2 cups finely chopped gongura leaves (ambada)
• salt to taste
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp urad dal (split black lentils)
• 2 whole dry Kashmiri red chillies , broken into pieces
• a pinch of asafoetida (hing)

Method

1. Combine the cumin seeds, green chillies and coconut together and blend in a mixer to a fine paste using water. Keep aside.
2. Clean, wash and soak the dals in enough water for ½ hour.
3. Drain, add the turmeric powder, 1½ cups of water and pressure cook for 2 whistles.
4. Allow the steam to escape before opening the lid.
5. Whisk well till the dal is almost mashed. Keep aside.
6. 6heat ½ tbsp of oil in a deep pan, add the red sorrel leaves and sauté on a medium flame for 3-4 minutes.
7. Add the mashed dal, mix well and cook for 2 minutes stirring once in between.
8. Add the ground paste and salt, mix well and simmer on a medium flame for 5 -7 minutes, while stirring continuously.
9. Heat the remaining ½ tbsp of oil in another pan and add the mustard seeds.
10. When the seeds crackle, add the urad dal, red chillies and asafoetida and pour this tempering over the prepared dal mixture and mix well. Serve hot, garnished with steamed rice.