Gongura - Senagapappu Pulusu (Sorrel Chana Dal Pulusu)

Hello Foodies, Today I would like to share "Gongura Senagapappu Pulusu". We can call Gongura as "Mother of Andhra Food", because in Andhra Pradesh people widely use Gongura to make different varieties like gongura pappu, gongura pachadi, gongura pulusu, and also in combination with meat. This recipe is simple, very tasty and very easy to make.

Ingredients :
3/4 cup Senagapappu/Chanadal/Bengal gram
Gongura leaves from one big bunch
1 big size onion, finely chopped
2- 3 green chillies sliced
Salt to taste
1/2 table spoon red chilli powder
1/4 tablespoon turmeric powder
For Tempering/ Tadka / Popu :
Oil:    2 table spoons
Split black gram:    1 table spoon
Mustard Seeds:     1/2 table spoon
Fenugreek seeds:    1/2 table spoon
Cumin seeds:   1/4 table spoon
Red Chilli                                         :     2
Asafoetida                                       :    a big pinch
Curry leaves                                    :     few

Procedure :

1. Wash and soak Bengal gram seeds for 20 minuites. Wash gongura leaves thoroughly with clean water and chop gongura leaves roughly.

2. Cut Onion into small pieces, cut green chilli lengthwise. Tear red chili into pieces.

3. Take a wide bottomed vessel,add washed chana dal, gongura leaves, onion, and green chilies with the required amount of water. Let it cook for 10 minuites. To this add turmeric powder, Salt, and red chili powder and allow to cook for 5 more minuites.

4. Take a pan, add oil, once oil hot, add black gram dal, mustardseeds, cumin seeds, fenugreek seeds, broken red chillies and stir fry for few seconds, once they pop, add curryleaves and a big pinch of asafoetida. Transfer the tempering into pulusu.

5. I used red stem gongura leaves for making this pulusu, so i did not use tamarind paste, if you needed, you can add 1/2 table spoon of tamarind paste for more tangy taste. After adding tempering to the gongura pulusu, cook for 5 more minutes on low flame. Then turn off the flame. Transfer this pulusu to serving bowl.

6. Serve it hot with hot steamed white rice or roti or paratha with a spoon full of fresh ghee