Sorrel leaves which can be easily found in any Farmer's Market (in the Bay Area at least) or in any Indian store is my absolute favorite way to make dal. Growing up my mother used to make it once a week and now I do too. Today's version of Gongura Pappu (Sorrel Leaves Dal) With Peanuts is a recipe I stumbled upon on Youtube while looking for easy weeknight dinner ideas. The only hard part is to remove the sorrel leaves from their stems and rest is just a breeze. If you have never made this version of dal before, I urge you to try some. Poured over a hot bed of rice and served with some crunchy chips, it tastes divine. Now, if you will excuse me, I will have to take leave to prepare the sorrel leaves bunch sitting next to me as I type this post. :-) Enjoy!
Sending this as an entry to My Legume Love Affair #101, guest hosted by Simona and event managed by Lisa. Also, check out the roundup posted for MLLA 100th edition which has a bunch of amazing recipe ideas featuring legumes.
until next recipe,