Chukkakura Pappu / Dock Sorrel Dal / Khatta Palak Dal

Chukkakura Pappu / Dock Sorrel Leaves Dal / Khatta Palak Dal

Chukkakura is known as Dock Sorrel leaves in English and Khatta Palak in Hindi. They are sour in taste but not as sour as sorrel leaves. We hardly find these leaves in supermarkets or malls. Its just in local markets that we tend to find these kind of leaves. Recently, I went to Santhe ( that's a Sunday market in our locality ), and I found these leaves there. I took three bunches of these leaves for just Rs 10/-.

They are found to have very good health benefits just like the other gren leafy veggies. It contains lots of Vitamin C
which is very essential in daily life. We can prepare many dishes with these leaves. These can be used for preparing curries, soups, salads, dals, pickles etc.

Today I have prepared a very simple dal with these leaves. This is very easy to prepare with our daily ingredients.

Method :

Cook dal in pressure cooker.

Meanwhile, clean and wash the leaves along with the stem well.
Chop these leaves finely.

Mash the dal well until it is soft.

Heat oil in a vessel.

When they splutter add mustard seeds, cumin seeds and methi seeds.

Add garlic.

When they change colour, add onion, green chillies and dry chillies. When they are fried add turmeric.

When they are fried add the chopped dock sorrel leaves.

Cook them well until they become mushy.
Add the cooked and mashed dal.

Add water according to the desired consistency.
Add salt, chilli powder and sambar powder.

Bring it to a boil and serve with hot steamed rice.

Ingredients :

Toor Dal  1 cup
Chukkakura  2 bunches
Oil 2 tsp
Mustard Seeds  1 tsp
Cumin Seeds  1 tsp
Methi Seeds  1/2 tsp
Garlic  5-6 pods
Green Chillies  4
Dry Red Chillies  2
Turmeric  1 tsp
Onion  1
Hing  2 pinches
Salt  to taste
Chilli Powder 1 tsp
Sambar Powder 1 tsp

Preparation :

1. Cook toor dal in pressure cooker until 3 whistles or until dal becomes soft.
2. Clean the dock sorrel leaves along with the stem and wash them properly.
3. Chop them finely.
4. Heat oil in a vessel and do the tempering.
5. Add mustard seeds, cumin seeds and methi seeds.
6. Once they splutter add garlic and fry.
7. When garlic changes colour add onion, green chillies and dry red chillies.
8. When they are fried add turmeric and chopped chukkakura leaves and cook.
9. When the leaves turn mushy, mix in cooked dal.
10. Add water according to your desired cocsistency.
11. Add chilli powder, salt and sambar powder.
12. Mix well and bring it to a boil.

Serve with hot steamed rice.

Notes :

1. If you want the dal more tangy, add 1-2 tsp of tamarind juice or lemon juice.
2. Add coriander leaves for garnishing.
3. Tomato can also be added.