This dish is a quick weeknight dinner, it also works for lunch boxes.
Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves : 2-3
Rice : 2 cups
Gongura/ Red Sorrel leaves : 3 cups (10 small bunches)
Green chilies: 8 chopped
Hing : 1/4 teaspoon
Turmeric: 1/2 teaspoon
Curry leaves: 2 sprigs
Salt to taste
Chana dal : 1 tablespoon
Urad dal : 1 tablespoon
Jeera /Cumin seeds : 1 teaspoon
Mustard seeds/Aavalu : 1 teaspoon
Cook rice with 4 cups of water, fluff with a fork and keep aside.
Heat oil in a pan add sorrel leaves and 6 green chilies and fry for 3 minutes until the leaves are cooked. Turn off the stove and let them cool.
Take the leaves and green chilies in a blender and make a paste. (Do not add water)
Heat oil in the same pan and all ingredients listed under for Tempering. Fry them for 2 minutes until the seeds splatter and dal is golden brown.
Add curry leaves, sorrel leaves paste, hing and turmeric. Mix well.
Add rice and salt to the pan. Mix well and fry for 2 minutes.
Turn off the stove and serve gongura rice immediately with some curd.