Gongura Pappu

Ingredients:
3/4 cup Toor dal (Kandi pappu)
1 cup chopped Gongura leaves
1 small Onion (Ullipayi)
1 Clove Garlic minced (Vellullipayi)
Salt as per taste (Uppu) 1 tsp
Red chilli powder (Karam)
a pinch Turmeric powder (Pasupu)
For tempering:

1 tsp Oil 1/2 tsp Urad dal (Minappappu) 1/2 tsp Mustard seeds (Aavalu) 1/2 tsp Cumin seeds (Jeelakarra) 1 Red chilli chopped (Endumirapakaya) a dash of Hing (Inguva)

Method:
1. Wash and pressure cook dal with gongura leaves until 4 to 5 whistles. It takes more time for dal to cook with gongura leaves as they are sour. 2. Let the cooker cool and now remove the whistle. In a seperate pan heat a tsp of oil add the tadka ingredients along with minced garlic. Let them splutter and when they turn golden brown in colour add chopped onion. 3. Saute onion until it turns transluscent. Now add the cooked dal, salt, turmeric and red chillie powder and cook for 5 minutes. Serve with hot rice or phulkas, it tastes great with either of them.