Chukkakura Pappu

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Recipe

Ingredients

1/2 cup	toor dal (split pigeon peas)
2 cups	chopped chukkakura (sorrel leaves)
1 medium	onion, finely chopped
2 medium	tomatoes, chopped
2 cloves	garlic, minced
2 pieces	green chilies, slit
1/4 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida (hing)
1 tablespoon	ghee or oil
—	salt to taste
2 cups	water
1 tablespoon	fresh coriander leaves, chopped

Instructions

1. 1 Wash the toor dal thoroughly and soak it in water for 15 minutes.
2. 2 In a pressure cooker, add the soaked toor dal, chopped chukkakura, onions, tomatoes, garlic, green chilies, turmeric powder, red chili powder, and salt.
3. 3 Pour in 2 cups of water and mix well.
4. 4 Close the lid of the pressure cooker and cook for 3-4 whistles on medium heat.
5. 5 Allow the pressure to release naturally before opening the lid.
6. 6 In a small pan, heat ghee or oil over medium heat.
7. 7 Add mustard seeds and let them splutter.
8. 8 Add cumin seeds and asafoetida, and sauté for a few seconds.
9. 9 Pour the tempering over the cooked dal and mix well.
10. 10 Garnish with chopped coriander leaves before serving.