Addictive Red Lentils with Gongura Leaves

Name: Addictive Red Lentils with Gongura Leaves (Gongura Sambhar)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 2 tablespoons unsalted dry-roasted peanuts, coarsely chopped for garnishing; 1 teaspoon coarse kosher or sea salt; 1 teaspoon coarse kosher or sea salt; 6 medium-size cloves garlic, finely chopped; 6 dried red Thai or cayenne chiles, stems removed; 6 dried red Thai or cayenne chiles, stems removed; ½ teaspoon fenugreek seeds; 1 teaspoon black or yellow mustard seeds; 1 teaspoon black or yellow mustard seeds; 2 tablespoons Ghee or canola oil; 2 tablespoons Ghee or canola oil; 8 ounces fresh gongura leaves, well rinsed and cut into thin strips (see Tip); ½ teaspoon ground turmeric; 1 cup skinned split brown lentils (salmon-colored in this form, masoor dal), picked over for stones

Gongura Sambhar

Preparation info

Makes
4
cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This legume curry is a specialty of the Andhra community in Andhra Pradesh, in the southeast of India. On a recent visit to nearby Bangalore to see my brother, I had the opportunity to pay a visit to his neighbor, Ambuja Balaji Rao, who lived for many years in Hyderabad, the capital of Andhra Pradesh, a city that is known for its layered biryanis and strong Muslim influences (in both food and culture). Ambuja maintains her Hindu heritage and weaves her penchant for hot chil

Ingredients

Asia
India
Andhra Pradesh
Main course
Vegan
Gluten-free

Ingredients

Method