A simple recipe of Sorrel leaf with yellow moong dal.
For those interested, gongurra / red sorrel / roselle is basically a type of hibiscus, and the leaves are quiet tangy, which is a bit hard to imagine, looking at the leaves. It is commonly called sour spinach and it lends an amazingly unique flavour profile to the curries.
Follow this quick recipe as it is or play around with your choice of lentil. I have made it dry to be had with parathas or roti.
- Yellow moong dal 1 cup, washed and soaked for at least an hour.
- Sorrel leaves, 20 – 30 washed and chopped.
- Cooking oil 1 table spoon
- Cumin seeds 1/2 tsp
- Fennel seeds 1 tsp
- Turmeric powder 1/2 tsp
- Red chilli powder 1 tsp
- Coriander powder 1 tsp
- Jeeravan mix 1 1/2 tsp
- Salt to taste
- Take a pan on a medium flame, add the oil. Keep the soaked, drained dal and chopped sorrel leaves ready on the side. This is a quick recipe without onions, tomatoes or garlic.
- Add the cumin and fennel seeds, and stir it. Immediately add in the coriander powder, turmeric, and lastly, the red chilli powder. To this add 2 cups of water.
- Tip in the moong dal. Allow the water to come to a boil, and mix in the jeeravan. This is totally optional if you have it at home, if not, can absolutely be done without. Now stir in the sorrel leaves and add salt to taste.
- Continue to cook on a medium flame with a lid for 10 mins. Uncover and stir to make sure the leaves and moong dal is all mixed well until the water is almost dry. Turn off the flame and let it rest with a lid again for 5 mins.
- The dal would have absorbed all the water by now. You can test it by taking a few grains between your fingers, and make sure it’s soft when you press it. No need for green coriander garnish here.
Enjoy the tangy spicy flavours of this simple dish 🙂