This Gongura Chana Dal is one gorgeous and tasty Indian recipe. Gongura grows wild in Livity Gardens. I planted many vegetables native to the Indian subcontinent and they grows extraordinarily well in Arizona. I have three gongura bushes that are at least four-feet high. The leaves are sour tasting and the hotter the place where they grow, the most sour they become.
Gongura is a plant grown for its edible leaves in India. It is a rich source of iron, vitamins, folic acid, and anti-oxidants. It is quintessential to Andhra cuisine, and Telegu call it Andhra Matha (mother Andhra) due to significance of the plant in their daily diet. In the Caribbean, the plant is used widely, especially around the Holidays, and is known as sorrel. It is also eaten by Acholi and Lango people in northern Uganda, where it is known as malakwang. How wonderful to discover plants that are used in many cultures, all over the world.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
You may serve this dish with an assortment of other Indian dishes for a wonderful spread when you have company. You may want to check out this South Indian Eggplant Fry (Brinjal Fry) and this Cauliflower Keema.
PrintGongura Chana Dal
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 2/3 cup Indian split chickpeas (chana dal), rinsed and soaked 30 minutes in warm water
- 3 tablespoons grapeseed oil
- 1 onion, chopped
- 1 jalapeño chili, chopped
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 3–4 curry leaves
- 1/2 teaspoon turmeric
- 2 cups gongura leaves (you may use spinach)
- 2 pods dried sweet tamarind, shelled, insides soaked in 1/2 cup hot water
- 1 teaspoon red chile pepper powder
- Sea salt, to taste
Instructions
In a large saucepan, heat the oil over medium-high heat. Add the mustard seeds, cumin seeds, and curry leaves. Let sizzle for 1 minute. Add the onion and the jalapeño chili and sauté for 2 minutes. Add the turmeric and cook, stirring often, until the onion is translucent, about 4-5 minutes. Add the chana dal and 1 1/2 cup of water. Cover and cook until the chana dal is halfway cooked, about 5-10 minutes. Drain tamarind reserving water. Using your fingers, remove the flesh from the pods and add to dal, along with soaking water. Add gongura, salt and chili powder, and more water, as needed. Cover and cook 5-10 minutes more, until fully cooked. Bon appétit!
Chana dal de gongura
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 portions 1x
Ingredients
- 2/3 tasse de pois cassés indiens (chana dal), rincés et trempés dans l’eau chaude pendant 30 minutes
- 3 c. à soupe d’huile de pépin de raisin
- 1 oignon, haché
- 1 piment jalapeño, haché
- 1 c. à thé de graines de moutarde noire
- 1 c. à thé de graines de cumin
- 3 à 4 feuilles de cari
- 1/2 c. à thé de curcuma
- 1 botte de gongura (ou d’épinards)
- 2 gousses de tamarin séché, écaillées et les graines trempées dans 1/2 tasse d’eau chaude
- 1 c. à thé de poudre de chili rouge
- Sel de mer, au goût
Instructions
Dans une grande casserole, chauffer l’huile à feu moyen-élevé. Ajouter les graines de moutarde, les graines de cumin, et les feuilles de cari. Laisser griller pendant 1 minute. Ajouter l’oignon et le piment jalapeño et faire revenir pendant 2 minutes. Ajouter le curcuma et cuire, en remuant souvent, jusqu’à ce que l’oignon soit translucide, environ 4 à 5 minutes. Ajouter les pois cassés et 1 1/2 tasse d’eau. Couvrir et cuire jusqu’à ce que les pois soient mi-cuits, de 5 à 10 minutes. Égoutter le tamarin et verser l’eau de trempage dans la casserole. Retirer la chair des noyaux avec les mains et incorporer aussi à la casserole. Ajouter le gongura ou les épinards, le sel de mer, et la poudre de chili rouge, et plus d’eau si nécessaire. Couvrir et cuire pendant 5 à 10 minutes de plus, jusqu’à ce que les pois soient tendres. Bon appétit!
