I don’t know what to write and where to start on this post…..I am totally struck with words….rather say scene to describe this post…..this is a simple post….so not much is there to ramble about…..but there is something which is associated with this dal recipe……but I am falling apart putting it into words….may be because I am not using my desktop….not in my chair and not in my house…..I am missing that comfort zone from where I type and post in my recipes…..Taking about comfort zone….this has affected even my food photography…..today when I took out camera and hanged around my neck….I have to scratch my head for each and every thing….like where place the set-up, what background to use, what props go into styling, what bowl has to be used, napkins, spoons, etc….gone crazy with the food shoot making all others at home equally crazy and …making them think…how hard I work for my blog……
Now digging into today’s post…it’s a simple dal in combination with sour tasting red sorrel leaves. Being from Andhra, my taste buds just ooze out saliva by seeing the red sorrel leaves….it is popularly called as Gongura in Telugu and Ambadae Ki Bhaji in Hindi. Whenever I am at mom’s place, I ask her to make this ambadae ki bhaji dal for me….as this is one of my favorite of combo dals…..tell me who can resist simple and comfort food…that too homemade and mommade……Just hot rice, dollop of ghee, ambadae ki bhaji dal, Andhra raw mango pickle and papad…..hmmmm…..I bet you will end up licking your fingers……Sending this recipe to participate in MLLA #53,hosted by Simona of Briciole and event by Susan of The Well-Seasoned Cook.
- 2 bunches Ambada/Gongura/Red sorrel leaves
- 1 cup Toor Dal
- 1 Onion, sliced
- 1 Green chili, cut into half
- 1 ripe medium Tomato, chopped
- 1½ tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- 1 tbsp. Jeera
- ½ tbsp. Mustard seeds
- 2 dry Red chilies
- 3 cloves Garlic, slightly crushed
- 8 fresh Curry leaves
- Wash red sorrel leaves thoroughly and set aside to drain the water.
- In a pressure cooker, add toor dal, red sorrel leaves, sliced onion, chopped tomatoes, green chili, red chili powder and turmeric with two cups of water.
- Pressure cook for 3-4 whistles or until the dal is soft. Turn off the flame and let the steam to settle down. Remove the lid and using a wooden masher, mash the dal lightly and set aside.
- Now add oil to a heavy bottom cooking and when it heats up add jeera, mustards seeds, dry red chili, crushed garlic and curry leaves. When the curry leaves start to change color, turn off the flame and pour this tadka/tempering to the above dal and cover with lid for 5-10 minutes (This process helps in retaining the aroma and flavor of the tempering).
- I served with steamed hot white rice with a dollop of ghee, raw mango Andhra style pickle and papad.
- Last but not least add your 'love' to make the dish 'YUMMY'.