Gongura (red sorrel leaves) pappu

Ingredients	Quantity
Gongura (red sorrel leaves)	1 bunch
Tour dal	1 cup
Green chilly	4
Turmeric	Pinch
Salt	To taste
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Fenugreek seeds	5
Garlic cloves	7
Red chili powder	1 table spoon
Hinge	pinch

Preparation method

1. Wash the gongura and cut into small pieces and keep it aside.
2. Take the gongura and dal into a pressure cooker, and add 2 cups of water and cook for 3 to 4 whistles. The dal should be cooked and you should be able to mash it with back of a ladle.
3. Let it cool down the pressure and add salt, turmeric, green chili and put dal on the low flame for 5 to 6 minutes.
4.  Heat a small pan and add oil, when the oil is heated add  mustard seeds, fry until pops, add cumin seeds, fenugreek seeds, red chili powder, and add hinge fry it for 2 minutes and add garlic cloves fry it for 1 minute  and mix it into the dal.After 5 minutes switch off the flame.
5. You can serve with hot plain rice or chapatti

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