We made a pappu, a chutney, a pickle and still found some lying around for attention. Finally not knowing what else we can make with the sorrel leaves, Athamma said she remembered her mom making it with Black-Eyed Peas or Alasandalu as called in Telugu. Though Hubby dear wasn’t very trilled at being offered a dish with this combination, after tasting it. surely agreed this had a different and unique taste.
We are all trying to get used to the new timings for the kids. So it will be a while before I get to do some new dishes. Meanwhile the regular comfort dishes gets an upper hand. Not only these simple dals are favorite, they are easy to make. While one may not really attribute simplicity to this particular dish, I would say it will accord to an extent. Especially if you are on the lookout for a change.
Gongura Alasandalu Pappu. ~ Sorrel Leaves with Black Eyed Peas Recipe
Red Sorrel Leaves – 2 handful
Dry / Fresh Black Eyed Peas – 1 cup
Green Chilies – 3-4
Tomatoes – 1 small
Salt to taste
Oil – 1-2 tsp
Water enough to cover
Red Chilies – 4
Curry leaves – 4 -5
Mustard Seeds+ Urad Dal – 1/2 tsp
Onions – 1/2 medium
Method to prepare:
If you are using the fresh peas, you can directly cook the dal with Sorrel leaves.
If you are using dried Black Eyed Peas, there are two ways. First is you can soak the peas overnight and then pressure cook it along with the leaves. Second is by dry roasting it first before pressure cooking it.
I never remember to soak it overnight. So of the best tip that I learnt from Amma was roasting the dried Black eyed peas till it is done. Once it is cooled, pressure cook it before using it in the dish.
In this dal, first dry roast the dried black eyed peas till it is really crisp. Then all add the washed sorrel leaves, tomatoes, green chilies. Add enough water to cover. Pressure cook till it is tender. I normally do about 4-5 times.
Once the dal is cooked well, mash the dal with the gongura well with a masher.
Heat a pan with oil. add mustard seeds, Urad dal, Red dry chilies and curry leaves. Saute for few minutes. Then add onions. Fry well. Add salt.
Then add the mashed Alasandu pappu. Bring to boil.
Serve with rice or rotis.
Since the sorrel leaves are sour, add only little of tomatoes.
The spice will be enough to balance the sourness, so add the required amount of chilies.
Other Gongura Recipes