Gongura Pickle Dal: A Tangy and Nutritious Vegetarian Meal

Looking for a vegetarian meal that’s both flavorful and nutritious? Look no further than Gongura Pickle Dal! This unique and tangy dal recipe combines the goodness of lentils with the distinctive sourness of Gongura pickle, creating a truly satisfying and healthy dish.

Ingredients:

• 1 cup toor dal (split pigeon peas)
• 2-3 tablespoons Tulasi’s Gongura Pickle (adjust to taste)
• 1 medium onion, chopped
• 1 tomato, chopped
• 2-3 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (optional)
• 1 tablespoon oil or ghee
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• A few curry leaves
• Salt to taste
• Cilantro, for garnish

Instructions:

1. Cook the Dal: Wash the toor dal and pressure cook it with 2-3 cups of water, turmeric powder, and a pinch of salt until soft and mushy.
2. Prepare the Tempering: Heat oil or ghee in a pan. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
3. Sauté the Aromatics: Add chopped onion and green chilies and sauté until golden brown. Then add ginger-garlic paste and sauté for another minute.
4. Add Tomatoes and Spices: Add chopped tomatoes and red chili powder (if using) and sauté until the tomatoes are soft and pulpy.
5. Combine with Dal: Add the cooked dal to the pan and mix well. Add Tulasi’s Gongura Pickle and salt to taste. Simmer for 5-7 minutes, stirring occasionally.
6. Garnish and Serve: Garnish with chopped cilantro and serve hot with rice or roti.

Enjoy Your Tangy and Nutritious Gongura Pickle Dal!

This Gongura Pickle Dal recipe is a delicious and healthy way to enjoy a traditional Andhra dish. The tangy Gongura pickle adds a unique twist to the classic dal, making it a truly satisfying and flavorful meal.