Andhra Gongura Dal with Rice and Vankaya Fry

Ingredients

• 0.5 cuptoor dal (split pigeon peas)
• 1.5 cupgongura leaves (sorrel leaves)
• 2 piecebrinjal (eggplant)
• 1 pieceonion
• 1 piecetomato
• 3 piecegreen chillies
• 5 piecegarlic cloves
• 4 piecedry red chillies
• 1 tspmustard seeds
• 0.5 tspcumin seeds
• 0.5 tspturmeric powder
• 1 tspred chilli powder
• 0.5 tspcoriander powder
• 0.25 tspasafoetida (hing)
• 12 piececurry leaves
• 3 tbspoil
• 1 tspsalt
• 1 cupbasmati rice (or sona masoori rice)
• 1 tspghee

Method

1. 1

   Rinse the toor dal and pressure cook it with 1.5 cups water, a pinch of turmeric, and 2 garlic cloves for 3–4 whistles until completely soft and mushy; set aside.

2. 2

   Rinse the rice and pressure cook with 2 cups water for 2 whistles, or cook in a pot until done; keep covered and warm.

3. 3

   While the dal and rice cook, wash the gongura leaves and roughly chop the onion, tomato, and green chillies; slice the brinjal into thin rounds or half-moons and keep in salted water to prevent browning.

4. 4

   Heat 1.5 tbsp oil in a pan over medium-high heat for the vankaya fry; add 0.5 tsp mustard seeds and let them splutter, then add 6 curry leaves and 2 dry red chillies.

5. 5

   Drain and pat dry the brinjal slices, add them to the pan, season with 0.5 tsp salt, 0.25 tsp turmeric, 0.5 tsp red chilli powder, and 0.5 tsp coriander powder, and stir-fry on medium-high heat for 8–10 minutes, turning occasionally, until the brinjal is golden and cooked through; set aside.

6. 6

   In a separate deep pan, heat 1.5 tbsp oil over medium heat for the dal tadka; add the remaining mustard seeds and let them pop, then add cumin seeds, asafoetida, remaining dry red chillies, and remaining curry leaves.

7. 7

   Add the chopped onion and slit green chillies and sauté for 3–4 minutes until the onion turns translucent; add the remaining minced garlic and cook for 1 minute.

8. 8

   Add the chopped tomato, remaining turmeric, and 0.5 tsp red chilli powder; cook for 2–3 minutes until the tomato softens.

9. 9

   Add the gongura leaves to the pan and stir well; cook for 3–4 minutes until the leaves wilt completely and release their tartness.

10. 10

    Add the cooked toor dal to the gongura mixture, stir to combine, add salt to taste, and simmer for 3–4 minutes; adjust consistency with a splash of hot water if needed — the dal should be thick and pourable.

11. 11

    Serve the gongura dal hot over steamed rice with a drizzle of ghee on top, and the vankaya fry on the side.