Tangy Gongura Rice with Sorrel Leaves
Ingredients
- Sorrel leaves
- Rice
- Oil
- Cumin seeds
- Mustard seeds
- Fistful of peanuts
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- Few red chillies
- Green chillies
- Turmeric powder
- Salt
Preparation
Finely chop sorrel leaves and set aside.
Boil the rice and set aside.
Heat a kadai or skillet, add oil, splutter cumin and mustard seeds, then add peanuts, chana dal, urad dal, red chillies, saute for a couple of minutes, and add green chillies.
Add the chopped and washed gongura, cook until all water evaporates.
Add turmeric powder and cook for 5-6 minutes until a nice aroma starts coming out.
Add the boiled rice and salt, mix well until everything is coated evenly.