Gongura dal / Pundi soppina thovve

Gongura leaves (also known as pundi soppu, ambada) dal is one of my favorite dish which we used to get in our office food court. I have cooked couple of times to arrive at the right consistency. Sharing the recipe for you to try. Let me know your comments.

Ingredients

Toor dal - 1/2 cup
Gongura leaves - 1 medium sized bunch

Onion - 3 to 4 medium sized

Ginger - one small piece

Green chillies - 4 to 5

Garlic cloves - 8 to 10

Salt to taste

For tempering

Oil - 3 spoons

Mustard seeds - 1/2 spoon

Cumin seeds - 1/2 spoon

Turmeric powder - 1 pinch

Asafetida - 1 pinch

Method

Cook the toor dal with 2 cups of water in a pressure cooker for about 4 to 5 whistles. 

Remove skin and chop onions, garlic and ginger into small pieces. Chop green chillies into fine pieces.

Finely wash the gongura leaves. Chop them into fine pieces. 

Heat a thick bottomed kadai. Add cumin seeds and mustard seeds. When mustard seeds start spattering, add turmeric powder and asafetida powder. Now add chopped garlic, ginger and onions. Keep on stirring for 3 to 4 minutes. 

Now add chopped gongura leaves and keep on stirring for 3 to 4 minutes. It gets cooked pretty fast. Now add cooked dal, salt and optionally a spoon of sugar and cook for about 3 to 4 minutes.

Please note that you don't need to add tamarind or lemon juice since gongura leaves itself is tasting sour.

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