Chukkakura pappu/ garden sorrel dal

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.

Preparation:20 minutes

Serves :6

Serving size : 1/4 cup

Calories per serving : 115

Difficulty :easy

Ingredients:

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

Procedure:

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.

Tips:

Sorrel leaves are tart by themselves so won’t need tomato or tamarind in the dal .