Growing up in india we had access to a plenty of variety of greens . When I first moved to Syracuse , New York for my masters spinach was the only green that we had access to .
Over the years , my fondness for greens has increased ten fold and luckily in the Bay Area their availability is also ample. So here I’m presenting you a simple garden sorrel dal/ chukkakura pappu recipe from my memories from childhood, homemade simple soul food.
Serving size : 1/4 cup
Calories per serving : 115
1 cup toor dal soaked and drained
2 teaspoons oil
2 bunches sorrel leaves rinsed and chopped
2 cloves of garlic minced
1/4 cup onions diced
4-6 green chili based on your spice level
2 red chili broken in half
1 teaspoons mustard seeds
1 teaspoons cumin seeds
Salt to taste
Shaan dal masala 1/2 teaspoons (optional)
Asafoetida 1 pinch
Turmeric powder 1/4 teaspoons
1 sprig curry leaves chopped
1 . In a pressure cooker take the dal with 3 cups water , add green chili, sorrel leaves and onions , salt and pressure cook for 5-6 whistles based on how long your pressure cooker takes. After pressure releases,Mash the dal gently .
2.In a thadka pan, take oil , add mustard seeds , red chili, garlic , cumin seeds , turmeric, asafoetida, shaan dal masala, curry leaves and roast .
3.Add the thadka to the dal mix and simmer for 5 minutes. Garnish with cilantro and serve hot with rice or roti.
Sorrel leaves are tart by themselves so won’t need tomato or tamarind in the dal .
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