Tangy Red Lentils with Roselle Leaves - Masoor Dal with Gongura

Masoor Dal with Gongura

Gongura is the Indian name for roselle leaves which have a bright and tangy flavor. These red lentils were cooked with onions, garlic and roselle leaves and finished with chopped tomatoes.

Ingredients:

1 cup red lentils/masoor dal, rinsed in several changes of water and drained

1 handful roselle leaves, washed and chopped

1 medium onion, diced

6-8 cloves of garlic, diced

1 large beefsteak tomato, diced

4 Tbsp. vegetable oil

salt to taste

Directions:

1. Bring lentils to a boil in 4 cups of water and simmer over medium heat until lentils are cooked, about 30 minutes.
2. Heat oil in a skillet over medium-high heat and stir-fry onions and garlic until golden brown, add tomatoes and simmer until oil resurfaces.
3. Add roselle leaves and cooked lentils, adjust salt to taste and cook for 5 minutes more.

Serve with steamed rice or Indian bread.