From sailajasrecipes
1 cup of tur dal/red gram
1 bunch of Gongura chard leaves
1 pinch of haldi/turmeric powder
1/2 medium sized onion – chopped
2 garlic pods crushed
2-3 green chillies (split length wise)
Salt to taste
red chili powder (optional)
2 tsp lemon juice
for tempering/popu/tadka:
1-2 red chillies
1/2tsp mustard seeds
1/2 tsp jeera/ cumin seeds
Hing/ Asafoetida
1tbsp Oil
Preparation:
Cook lentils in a cooker for 4-5 whistles, keep it aside. (Note: 1 cup of lentils needs 2 cups of water to cook.)
In a separate vessel heat oil add tempering items, once mustard seeds start splattering add chopped onions, crushed garlic and cook till raw smell of onion and garlic goes away. Now add chopped gongura chard, green chillies and cook for 5- 6 minutes once the greens are cooked add the cooked dal, salt and pinch of haldi/pasupu/turmeric powder (You can add red chili powder/ black pepper if you want little spicy). Let it cook for 5-6 minutes on medium heat and adjust spices. Once lentils cooked with all the spices, add lemon juice and mix well and turn off the heat. Garnish it with fresh coriander leaves.(optional)
I, Randy, made a version of this and it was great, especially over rice. I cooked up a large pot of red kidney beans and fried up a large batch of gongura chard and mixed the chard in the beans. Then cooked the mixture of chard and beans a little more and let sit for a while before eating. The first day i ate like a soup and the next day over rice.
