Sorrel Leaves Toor Dal

22 Aug

Gongura Kandi Pappu Podi Pappu.

Sorrel leaves are roughly chopped and cooke din oil along with spices and garlic. Toor dal is cooked till soft but firm and added to the sorrel leaves and cooked together. Serve sorrel leaves toor dal with steamed rice or with roti.
Makes: around 4 Servings of Sorrel Leaves with Toor Dal.


Sorrel Leaves 2 Cups Packed
Toor Dal 1 Cup
Garlic 3 Cloves
Green Chiles 2 – 3
Turmeric Powder 1/4 tsp
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 4
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Separate leaves, wash and roughly chop sorrel leaves.
Remove stems, wash and slice green chiles.
Peel and lightly crush the garlic pods.

Wash the toor dal under running water.
Pour few cups of water and boil toor dal in enough water until just cooked.
Make sure toor dal is soft but still holding its shape.
Strain the cooked toor dal and keep aside.

Heat oil in a pan, add garlic and all talimpu ingredients in order.
When urad dal changes color, add green chiles, sorrel leaves and salt.
Stir fry for a minute or two until sorrel leaves wilt completely.
Keep covered if necessary until sorrel leaves are cooked.
Then add cooked toor dal, turmeric powder and stir fry for a minute or two.
Serve sorrel leaves with toor dal over plain steamed rice and dollop of ghee.
Notes: Make sure toor dal is cooked right.

Suggestions: If toor dal is not cooked properly, let it cook in the sauce pot with water because once its added to the sorrel leaves, it wont cook much further.
Variations: Check other variations with sorrel leaves here.
Other Names: Sorrel Leaves with Toor Dal, Gongura Kandi Pappu Podi Pappu.

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