¾cupdal / kandhi pappu (can use half moong dal and tur dal)
1cupgongura leaveschopped (measured after chopping)
1green chili slit (optional)
Oil or ghee as needed
Red chili broken
1 to 2garlic pods
Salt as needed
Curd chilies few (optional)
How to make the recipe
Wash dal and cook with 2 cups of water until smooth or for 2 to 3 whistles.
Soak gongura leaves in salted water for some time. Wash them and drain aside.
When the pressure goes off, open the lid and mash the dal if you desire smooth dal. Else skip mashing th dal if you prefer coarse dal.
Chop gongura finely, slice onions, slit chilli and add them to the dal along with salt.
Cook until the leaves are fully cooked.
Heat a pan with ghee or oil. Add cumin, mustard, garlic and red chili, curd chili. when the spices begin to splutter, add curry leaves and hing. Switch off the stove and pour this to the dal. you can set aside the curd chilies. Garnish just before serving to keep the crunch.
method 2 of making gongura pappu
Cook dal, onions, chili and gongura together with 2 1/2 cups water for 2 to 3 whistles.