Chanagapappu Gongura/Sorrel Channa Dhaal

Here is my entry for Lg GBPS.After seeing the beautiful gardens from my fellow bloggers I could not stop myself from growing veggies in the contianer in my small patio corner,Its some thing lovely expeirence one can not express himself seeing the fresh flowers or veggies that comes out after ur hard work.

As my veggies are not yet ready, I would like to share my younger brothers garden, He does this summer project every year,This beauty shows the hard work he and his wife contributed for this lovely garden, He grows sorrel/Gongura,chilli,tomato,lemon cucumber,Brinjal,squash,Bendi,Totakoora,curry leaves, the list keeps on going like this.

Here are few snaps of his beautiful back yard veggie garden,These are the veggies that came out of his garden arent they fresh and looks like eating them as it is:)

Finally here is main ingredient I used from his garden for this project, Sorrel/Gongura is the leafy veggie we rarely get outside INDIA, In Andhra Gongura is also known as Andhra Maata(Mother of Andhra Food).Today I would like to share Channaga pappu gongura.


Here is the recipe for Channagapapu Gongura:

Ingredients:

2 Cups Chanaga pappu/Chana Dhal/slit chick peas.
1lb sorrel/gongura leaves sliced finely.
1 small onion sliced.
2 green chillies sliced.
1/4 tspn turmeric powder.
1/2 tspn red chilli powder.
salt to taste.

For Tempering:

oil.
curry leaves.
1/2 tspn mustard seeds.
pinch of Hing.
pinch of mustard powder.
1 clove garlic crushed.
Fresh coriander to garnish.

Method:

First soak the chana dhal for a hr and, later take the pressure cooker add channa dhaal, finely chopped gongura/sorrel leaves,sliced onion,sliced green chilli,salt,turmeric,red chilli powder and add some water to it and cook until 3 to 4 whitles. If ur cooker has no whitle system dont worry u can cook for 25 to 30 mnts.

Remove the pressure cooker lid and change the dhaal into the serving dish, meanwhile prepare the tempering for the dhal. To temper take a saute pan and heat it up add some oil to the pan,when the oil is warm enough add rest of the ingredients like mustard seeds,hing whole red chilli,curry leaves,mustard powder, garlic and roasted them until the aroma comes out finally add the hot sizzling tempering to the dhal and serve it.

This dhal goes well with hot steaming rice or pulka, paratha.