I have been to San Diego last week end & to my surprise I found " Gongura / pulichakeerai " in indian store. I jumped with joy as it's hard for me to find this tangy leaf in my place. when ever I buy them I freeze them or oil fry them to store them for longer periods.
As you all know Gongura Pickle/ Chutney is very famous & same way gongura pappu/dal is famous too. I 'm from Guntur, AP & I have to say that I'm very fond of this leaf & dishes too.
Garlic and Gongura they go well with each other in any dish. But I have to mention that the chili powder recipe is a borrowed recipe from one of my friend. This chili power adds lot's of flavor to the dish.
Ingredients
For dal
1 cup Toor dal
1 cup finely chopped Gongura leaves
1 cup chopped onions
Seasoning
2 tsp Garlic Chili powder
1 tsp Mustard
1 tsp Jeera
1 Red chili ( Break it in to pieces)
1 tsp Oil
Pressure cook toor dal, gongura leaves& onions. Allow it for 2 whistles & cool it.
Mean while in pan add oil add red chili, jeera & mustard. Once mustard starts jumpings switch off the heat.
Mix up chili powder with dal and allow it to cook for 5mins. Then add seasoning to it & dal is ready to serve.
For Garlic Chili Powder
1 cup Red chili powder
2 tsp Dhania
2 Garlic flakes
1/2 tsp methi seeds
1/4 cup of Curry leaves
Dry roast dhania, garlic, methi & curry leaves. Garlic takes a little time so remove rest of the ingredients from the pan and fry garlic.
Grind chili powder & masala mix.
Grind chili powder & masala mix.
*** You can feel the aroma once you open the mixie lid.
Out come: What can I say It's so tasty... :)
