Gongura Channa Curry

Gongura Channaga pappu is one of the delicious curry recipe from Andhra cuisine
In Andhra Gongura is also known as Andhra Maata(Mother of Andhra Food).Today I would like to share Channaga pappu gongura.2 Cups Chanaga pappu/Chana Dhal/slit chick peas.

Ingredients

2 bunches of sorrel/gongura leaves
1 medium onion
2 green chillies
1/4 tsp turmeric powder
1/2 tsp red chilli powder
salt to taste

small lemon size tamarind
2 tbsp oil
curry leaves
1/2 tspn mustard seeds
pinch of Hing
pinch of mustard powder
2 clove garlic crushed
Fresh coriander to garnish

Instructions

1. First cook the channa dal in a vessel, until they become soft (when we pressed with our fingures it should get crushed) don't cook too much.
2. when it done, add finely chopped gongura/sorrel leaves, sliced onion, sliced green chilli, salt, turmeric, red chilli powder, tamarind on top of dal, Cook until the leaves get cooked well.
3. Switch off the flame and keep it aside and mash coarsely with the wooden masher.
4. For 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 ,  red chilli, curry leaves, garlic and roast them until the aroma comes out finally add the hot sizzling tempering to the curry, mix well and serve it.
5. This curry goes well with hot steaming rice or pulka, paratha.