Summer is the only time we get Gongura leaves in USA. I thoroughly enjoy almost every week cooking this vegetable in different forms. Today I made lentil soup with this leafy vegetable.
Here is the simple recipe for the same
1cup of toor dal (Red lentils)
1 bunch of Gongura
1 small sized onion (finely chopped)
3 garlic cloves
4 green chilies (As per your spice level)
1tsp sambar masala powder(Optional)
1tsp red chili powder (optional if you want more spicy)
pinch of turmeric powder
pinch of asafoetida
1tsp mustard seeds
1/4tsp fenugreek seeds
1tsp cumin seeds
3 red chilies
Cook lentils in pressure cooker and keep it aside. Remove gonugra leaves, wash and chop and keep it aside. In a pan add oil once once is hot add hing,fenugreek seeds, mustard seeds, cumin seeds. Once mustard seeds start spluttering add red chilies, curry leaves, Onions and smashed garlic cloves. Cook till onions turn golden color. Now add turmeric powder, sambar powder, red chili powder and cook for 1 mt and add chopped gongura leaves. Cook the leaves for 5 to 6 mts and add cooked lentils and add salt. Cook and adjust spices.
TIP/Note: Most of the times gongura leaves which we get in USA not as sour as Indian gongura so add 1tsp of tamarind pulp after checking the taste.
Serve with hot rice along with papad or vadiyalu(vegetable fritters).