Jharkhand Gongura Sorrel Leaf Dal Sour Wild Tribal

Method

1. 1

   Wash toor dal. Pressure cook with 3 cups water and turmeric for 4 whistles until soft. Whisk lightly.

2. 2

   Add gongura leaves, slit green chillies and crushed garlic to the cooked dal.

3. 3

   Simmer on medium for 10 minutes until leaves completely wilt and dissolve their sourness into the dal.

4. 4

   Mash lightly. Season with salt. The dal should have a pronounced sour note from the gongura.

5. 5

   For tempering: heat 2 tbsp mustard oil to smoking.

6. 6

   Add panch phoran — sizzle. Add dried red chillies, asafoetida and curry leaves.

7. 7

   Pour over the dal. Stir. Serve with rice.