Gongura pappu (Dhal)

This is something new for me. My mum always do Gongura pachadi or in tamarind only.  I heard this from my Andra friend. This is something I haven't tasted or posted. So I couldn't wait to try it out. It was so different than normal sambar and good variation to go with rice. 

Channa dhal / Bengal gram dhal - 3/4 Cup

Gongura - 1 bunch
Onion - 1 finely chopped

Dry Red chillies -2-3 Chop into one inch pieces
Chilli powder - 1 teaspoon (optional)

Turmeric powder - 1/4 teaspoon
Mustard seeds - 1/4 teaspoon
Asafoetida - a pinch
Urad dhal - 1 teaspoon
Curry leaves - 10
Garlic - 7-10 Pods

Salt per taste
Oil - 2 teaspoon
Tamarind paste - 1/2 teaspoon (Adjust to the sourness of the Gongura)

Cook dhal in pressure cooker and keep it aside. Remove gonugra leaves, wash and chop and keep it aside. 

Heat the kada and add oil. When oil is hot add asafoetida, mustard seeds. Once mustard seeds start popping add red chilies, curry leaves,urad dhal. Fry till dhals are brown in color. Add garlic. Fry till garlic is in slight brown color. Add Onion and fry till it is cooked
Add gongura leaves, salt, turmeric powder, salt and chilli powder. Add 1/2 cup to 3/4 cup of water and tamarind paste. Cook gongura leaves. Add Cooked Dhal and cook for another 3-5 mins.
Serve with hot rice.