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Roselle Greens Pappu

From Statesboro Market2Go

<p>Created by Market Worker Ryan Redding and made with fresh herbs, tomatoes, peppers, and greens!</p>
Source: Ryan Redding (Entered by Ariana Giddens)
Serves: Not listed
Vegan!

Ingredients
1 cup Toor Dal (split pigeon peas)
1 cup Roselle greens (chopped)
1 small Tomato (chopped)
1 medium sized Onion (chopped)
2 Chili peppers (slit)
2 or 3 cloves Garlic (minced)
1/2 teaspoon Turmeric powder
1 teaspoon Mustard seeds
2 or 3 Dried chili peppers
10 to 12 Curry leaves
1 teaspoon Chili powder
1 tablespoon Oil (plus a bit more for sauteeing)
OR ghee
Salt to taste
3 or 4 cups Water (for cooking the dal)
Rice for serving
Roti (flatbread) for serving

Step by Step Instructions
  1. Rinse the dal thoroughly with water, then let it soak in water for 30 minutes to 1 hour before draining.
  2. Put the soaked dal, water for cooking, turmeric powder, chopped onion, slit chili peppers, and chopped tomato into a pot, then bring the mixture to a boil and reduce to a simmer. Let cook for 30 to 40 minutes.
  3. In a separate pan, heat some oil and saute the roselle greens for 4 to 5 minutes, then set them aside.
  4. Mash the cooked dal mixture with a masher or the back of a spoon, then stir in the sauteed roselle greens. If necessary, add a bit of water and let simmer for 5 to 10 minutes.
  5. Heat the oil or ghee in a small pan, then add the mustard seeds and let them cook until they begin sputtering. Next add the dried chilies and minced garlic and saute until they turn golden. Add the curry leaves and chili powder and fry until fragrant.
  6. Pour the tadka (spice mixture) over the dal and greens mixture and stir everything together (if needed, simmer the final mixture a minute to heat through)
  7. Serve with rice and/or roti (flatbread)

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