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| 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:
- 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.
Serve with steamed rice or Indian bread.
