|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.
- Bring lentils to a boil in 4 cups of water and simmer over medium heat until lentils are cooked, about 30 minutes.
- 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.
- Add roselle leaves and cooked lentils, adjust salt to taste and cook for 5 minutes more.