Gongura Dal
1 bunch of Gongura, leaves separated & washed
1 cup or four fistfuls of toor dal
Green chillies at least 6, jalapeno variety
1 medium sized onion, cut into small pieces
1/2 tsp of turmeric
Gring to smooth paste with one clove of garlic, 1/2 tsp of corriander seeds and 1/2 tsp of cumin seeds.
Method:
In a pressure cooker, take all of the above ingredients and add one glass of water. Mix them once and pressure cook until three to four whistles or until toordal is soft. Wait until the pressure is released, remove the lid and add one teaspoon of salt to this cooked mixture and mash it with a wooden spoon or potato masher or using an immersion blender into smooth paste.
Now, in a sauce pan, over low medium heat, do seasoning mustard, cumin seeds, red chilli pieces and curry leaves in one tablespoon of ghee or oil. Add the cooked and mashed gongura dal to this popu. Stir all of it once and cover with a lid. Gongura dal is ready.
Tastes great with rice, ghee, pappad or jowar roti.