Gongura Dal or Dal with sorrel is a delicious dal (stew) to serve with chapati, naan, or other breads, any grains like rice, quinoa, couscous, etc. The gongura or sorrel leaves add a lovely lemony taste to the dal! I was fortunate to find gongura leaves at the Indian market since I had been wanting make dal, chutney, and thokku with it. Here is the dal - yummy!
Notes: Other dals like red lentils, yellow mung dal, or split peas may be used instead of the chana and toor dals. A little lemon/lime juice may be added to the dal just before or when serving if you like.
|Gongura Dal with Quinoa|
1/4 cup Chana Dal
3/4 cup Toor Dal
1/2 tsp Turmeric
1 tsp Sea Salt
1/2 tsp freshly ground Cumin Seeds
1 small bunch Gongura OR Sorrel leaves (1 cup packed)
1 large Tomato, diced
2 tsp Oil
1/2 tsp Brown Mustard Seeds
1 pinch Fenugreek seeds
2 dry Red Chiles
1 pinch Asafetida
1 stem fresh Curry Leaves, sliced
2 large Shallots OR 1 small Red Onion, chopped
1-2 hot green chiles, minced
Pick over the dals and let them soak for about 2 -3 hours in fresh water. Drain and rinse.
Cook the dals using a pressure cooker or on stove-top with enough water until soft. Dal may be cooked ahead of time.
Heat the oil in a 2-quart sauce pan and add mustard seeds, fenugreek, and red chilies; when the mustard seeds subside popping, add the asafetida and the rest of the thalippu ingredients - curry leaves, green chiles and shallots/onion.
Cover and cook the shallot/onion mixture until softened.
Remove stems from gongura leaves and chop them coarsely. If using sorrel, stems are fine too.
Stir in the gongura leaves and the tomato with the salt, turmeric, and cumin into the thalippu and cook until soft.
Pour the dal into the spice-veggie mixture and stir well; allow dal to come to a boil and turn off the heat.
Let rest for 5-10 minutes.
Taste the dal and adjust salt.
Serve hot with grains or breads accompanied by veggies or a salad.