Gongura Pappu

Goes well with:
Rice, Roti, Dosa

Pressure cook:
Toor dhal - 1/2 cp
Channa dhal - 2 tsp
Garlic - 5 pods

Seasoning:
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Red chilli -3
Hing - a generous pinch
Curry leaves

Other Ingredients:
Onion small - 1 chopped
Green chilli - 4 chopped
Sour leaves - Remove the leaves, washed and chopped 2 cup
Salt - as per taste
Turmeric powder - 1/4 tsp
Oil - 3 tsp
Coriander leaves- handful

Method:

• Pressure cook Toor dhal, Channa dal, Garlic for 5 whistles till the dal becomes mushy.
• Heat oil in a pan. Add mustard, cumin. Allow it to splutter. Add red chilly, curry leaves & Hing.
• Add onion and fry for 2 minutes. 
• Need not fry onion for long time because it is supposed to be cooked with sour leaves.
• Add green chilli, and sour leaves. 
• Add some turmeric powder,  toor dhal water and cook till sour leaves are cooked.
• Then add the cooked dhal, add enough water and salt.
• Allow it to boil and garnish with coriander leaves.