Gongura Alasandalu Pappu. ~ Sorrel Leaves with Black Eyed Peas Recipe
Red Sorrel Leaves - 2 handful
Dry / Fresh Black Eyed Peas - 1 cup
Green Chilies - 3-4
Tomatoes - 1 small
Salt to taste
Oil - 1-2 tsp
Water enough to cover
Red Chilies - 4
Curry leaves - 4 -5
Mustard Seeds+ Urad Dal - 1/2 tsp
Onions - 1/2 medium
Method to prepare:
If you are using the fresh peas, you can directly cook the dal with Sorrel leaves.
If you are using dried Black Eyed Peas, there are two ways. First is you can soak the peas overnight and then pressure cook it along with the leaves. Second is by dry roasting it first before pressure cooking it.
I never remember to soak it overnight. So of the best tip that I learnt from Amma was roasting the dried Black eyed peas till it is done. Once it is cooled, pressure cook it before using it in the dish.
In this dal, first dry roast the dried black eyed peas till it is really crisp. Then all add the washed sorrel leaves, tomatoes, green chilies. Add enough water to cover. Pressure cook till it is tender. I normally do about 4-5 times.
Once the dal is cooked well, mash the dal with the gongura well with a masher.
Heat a pan with oil. add mustard seeds, Urad dal, Red dry chilies and curry leaves. Saute for few minutes. Then add onions. Fry well. Add salt.
Then add the mashed Alasandu pappu. Bring to boil.
Serve with rice or rotis.
Labels: Alasanda / Black Eyed Pea, Andhra Recipes, Simple Dals, Vegetarian Recipes