Gongura name itself is mouth watering. Gongura Pulusu with Chana dal is very easy to make and tasty. Your house will be filled with onion and garlic flavors when you are cooking Gngura Pulusu. Enjoy.
Ingredients
1 cup chana dal/bengal gram
gongura leaves from a medium sie bunch
1 onion
2 green chilies
1/2 tsp tamarind paste
1/4 tsp turmeric powder
salt to taste
For tempering
1 tbsp ghee
1 tbsp oil
6-10 garlic cloves
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
6 or more red chilies
a pinch of hing/asafoetida
a few curry leaves
1 cup chana dal/bengal gram
gongura leaves from a medium sie bunch
1 onion
2 green chilies
1/2 tsp tamarind paste
1/4 tsp turmeric powder
salt to taste
For tempering
1 tbsp ghee
1 tbsp oil
6-10 garlic cloves
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
6 or more red chilies
a pinch of hing/asafoetida
a few curry leaves
Preparation
Wash and soak chana dal for 30 minutes.
Wash gongura leaves thoroughly.
Roughly chop the gongura leaves.
Cut onion into small pieces.
Cut green chili length wise.
Peel garlic and crush or cut them roughly.
Cut red chili into small pieces.
Procedure
Take washed chana dal, gongura, onion and green chili into a vessel and cook on low medium to medium flame with some water. To this add turmeric powder and salt, and cook for about 10 minutes. After 10 minutes give a stir and continue cooking. Meanwhile prepare your tempering.
Tempering
Place a small sauce pan on low medium heat and take ghee and oil in it. You can use just ghee or just oil or both. Any way you want. When the oil is hot add garlic and fry until light brown. Transfer the fried garlic into pulusu. To this oil add more oil if you need. When the oil is hot add fenugreek seeds followed by mustard and cumin seeds. When the mustard seeds are spluttering add red chilli, hing and curry leaves. when the red chili is changing color turn off the stove and transfer the tempering into the pulusu.
Add 1/2 a tsp of tamarind paste. Add water for your desired consistency. It can not be too hard. It should be in a loose consistency as shown in the video. Adjust your salt also. After adding the tempering gongura pulusu has to cook for 5 more minutes on low flame. Then turn off the stove. Enjoy with rice.
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Wash and soak chana dal for 30 minutes.
Wash gongura leaves thoroughly.
Roughly chop the gongura leaves.
Cut onion into small pieces.
Cut green chili length wise.
Peel garlic and crush or cut them roughly.
Cut red chili into small pieces.
Procedure
Take washed chana dal, gongura, onion and green chili into a vessel and cook on low medium to medium flame with some water. To this add turmeric powder and salt, and cook for about 10 minutes. After 10 minutes give a stir and continue cooking. Meanwhile prepare your tempering.
Tempering
Place a small sauce pan on low medium heat and take ghee and oil in it. You can use just ghee or just oil or both. Any way you want. When the oil is hot add garlic and fry until light brown. Transfer the fried garlic into pulusu. To this oil add more oil if you need. When the oil is hot add fenugreek seeds followed by mustard and cumin seeds. When the mustard seeds are spluttering add red chilli, hing and curry leaves. when the red chili is changing color turn off the stove and transfer the tempering into the pulusu.
Add 1/2 a tsp of tamarind paste. Add water for your desired consistency. It can not be too hard. It should be in a loose consistency as shown in the video. Adjust your salt also. After adding the tempering gongura pulusu has to cook for 5 more minutes on low flame. Then turn off the stove. Enjoy with rice.
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