Gongura Rice

Steps

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1. 1
   Heat sesame oil in a wok or heavy-bottomed pan. Add peanuts and roast until fragrant.
   ≈0:32
2. 2
   Add chana dal and urad dal, stir well and continue roasting.
   ≈0:45
3. 3
   Add cumin seeds, mustard seeds, roughly cut red chilies and green chilies. Mix well.
   ≈0:52
4. 4
   Once the mustard seeds begin to splutter, add asafoetida and curry leaves. Roast for a few more seconds.
   ≈1:06
5. 5
   Add turmeric powder and salt, mix thoroughly. Maintain medium heat throughout to prevent burning.
   ≈1:15
6. 6
   Wash the sorrel leaves thoroughly and chop roughly. Add to the pan and roast until wilted and the raw smell disappears.
   ≈1:22
7. 7
   Once the leaves are soft, add tamarind puree. Since sorrel is already sour, use tamarind sparingly. Add water if the mixture becomes too dry.
   ≈1:43
8. 8
   Cover the pan with a lid and let the leaves cook fully in residual heat for about 15 minutes until flavors are well blended.
   ≈2:10
9. 9
   Mix the sorrel paste into the cooked rice. Adjust the amount of paste according to the quantity of rice.
   ≈2:30
10. 10
    Add a dollop of ghee for extra flavor. Mix thoroughly and adjust seasoning with salt if needed.
    ≈2:36
11. 11
    Store any leftover sorrel paste in an airtight container in the refrigerator for up to 2 weeks.
    ≈2:52
12. 12
    Let the rice rest for 1 hour after preparation so the gongura flavors fully blend with the rice and the dish tastes better.
    ≈3:05