INGREDIENTS:
1. GONGURA LEAVES - 300 GMS
2. TOOR DHAL - 1/2 CUP
3. CHANNA DHAL - 1/2 CUP
4. GREEN CHILLIES - 4 (CHOPPED)
5. ONION - 1 (CHOPPED)
6. GARLIC CLOVES - 3 (FINELY SLICED)
7. SAMBHAR POWDER - 1/2 TSP
8. TAMARIND PASTE - 1/2 TSP
9. CURRY LEAVES - 6 TO 7
10. MUSTARD SEEDS - 1/4 TSP
11. CUMIN SEEDS - 1/4 TSP
12. TURMERIC POWDER - 1/4 TSP
13. ASAFOETIDA - 1/8 TSP
14. SALT - ACC. TO YOUR TASTE
15. OIL - 3 TBSP
METHOD:
1. PRESSURE COOK THE DHALS MIXED TOGETHER WITH ENOUGH WATER .
2. HEAT OIL IN A KADAI . ADD MUSTARD SEEDS, CUMIN SEEDS . THEN ADD ASAFOETIDA, CHOPPED GREEN CHILLIES, SLICED GARLIC AND CHOPPED ONION AND FRY FOR COUPLE OF MINUTES .
3. WASH THE GONGURA LEAVES AND CHOP THEM FINELY .
4. ADD THE GONGURA LEAVES TO THE KADAI AND WAIT TILL THE LEAVES SHRINK .
5. ADD TURMERIC POWDER, SAMBHAR POWDER AND STIR IT WELL .
6. ADD THE COOKED DHAL TO THE KADAI .
7. ADD THE TAMARIND PASTE AND SALT AND LET IT COOK FOR 3 MINUTES . SERVE IT WITH WHITE RICE . ADDING CHANNA DHAL TO THE RECIPE MAKES IT MORE TASTIER . THIS TIP IS FROM MY MOM WHO IS A GREAT COOK .
I like this version, though some people in AP like an alternate route. They cook gongura with chick peas dal, and add a lot of fried red chillies in the tadka.
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