Gongura (Red Sorrel Leaves) Pappu or Dal
Originally posted on Fly 'n Cook:
It’s always a pleasure to step out into my garden and pick my greens fresh from the plant. Last time I was in Chicago, in addition to the Cabbage Uttapam recipe, I came away with saplings for Gongura or Red Sorrel Leaves. One of my favorite green leafy vegetables that is scarce to find here. My friend Anu had sowed the seeds in two raised beds. All had sprouted and looked fresh and healthy. She was gracious enough to share a few saplings of amaranth and red sorrel leaves. I am equally amazed that they survived my 4-week absence!
Stepping outdoors I saw these fresh greens and my mind was on Gongura Pappu or Red Sorrel Leaves Dal. My mother always made it with a lot of garlic and it was always tasty and refreshing! Dal in South India is always made with Toor Dal and tamarind. If the vegetable is…
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