Sorrel Stew (Gongura Pulusu)

Course : Curry
Serves: 1
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1 bunch sorrel (with sour leaves and red stems)
1 medium Onion
1 teaspoon oil
1/2 teaspoon black mustard seeds
1/2 teaspoon peeled black gram dal
1 dash asafetida
1/3 cup Bengal gram dal
2 teaspoons chile powder
2 medium green chiles
1 teaspoon salt -- to taste

Preparation / Directions:

1. Pluck the sorrel leaves. Clean well. Add 1/2 glass of water and cook. 2. Chop the onion into medium sized pieces. Chop green chiles. Add to the sorrel. Add chile powder and salt. 3. Boil bengal gram dal in one glass of water. Add to the sorrel. Stir. Cook until thick. 4. Fry mustard seeds, black gram dal and asafetida. Season.

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  (2 1/4 1/2 Stars!)
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