Sour greens and Lentils / Gongura Pappu

Being an Andhra gal, craving for Gongura is genetically encoded in me.

Gongura (kenaf)leaf totally reminds me of Cannabis(hemp) and while you and I might be tempted to buddy with Harold and Kumar and start smoking it, note that it is better consumed like a regular green leaf.

So sticking to the tradition I made gongura with lentils.


Sorrel leaves are sour too, they would be a good substitute for gongura. So enjoy this sour lentils anyway you want to.

Preparation time: 15 mins
Cooking time: 30 mins
Serves: 4 people

3 cups tightly packed gongura
1 cup of toor dal
2 cloves of garlic
6 Thai green chillies
salt
4 cups of water

For tempering
2 tbsp of oil
1 tbsp of black mustard seeds
1 pinch of turmeric
3 dried red chillies
tiny pinch of asefotida
10 curry leaves

• Separate the leaves from its stalk and coarse chop them, slit the green chillies, and thinly slice the garlic cloves
• Put the lentils, leaves, garlic, water in a 3 quart bowl and cook it in the pressure cooker for 15 mins (7-8) whistles
• In a small wok heat the oil and add mustard seeds and wait for them to splutter
• Add the red chillies, asefotida, turmeric and turn off the heat
• Pour the tempering over the lentils
• Boil this for another 10 mins till the flavors come together
  

Serve it with rice, and oori merapakayalu (marinated, dried and fried chillies).