Name: Sorrel leaves and chilly curry with bhakari and thecha recipe by Shraddha Tikkas at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Ingredients: 125 gram Ambat chuka /green sorrel leaves with stem; 10 hot green chilles; 15 less spicy green chilly; 1/2 cup roasted peanuts; 1 tsp Ginger garlic paste; 1 chopped onion; 1/2 Cup Toor dal; 1 cup oil; 2 tsp grated dry coconut; 1 tsp mustard seeds; 1 tsp turmeric powder; 1 tsp Coriander powder; 1 tsp cumin powder; 1 tsp garam masala; 1-2 tsp salt or as required; Chopped coriander for garnish

ABOUT Sorrel leaves and chilly curry with bhakari and thecha RECIPE

This is a complete traditional meal in some rural parts of maharashtra. It is actually called as "mirchi cha varan" in marathi and not curry.It has to be brought up in limelight. This Dal/curry is made using ambatchuka/ green sorrel leaves and lots n lots of green chillies only .so it is obviously a spicy menu. People love to eat it with bhakari, thecha and shallots served with lemon wedges to reduce the spiciness a little. I assure that if you try it once you will be addicted to the taste. It is oftenly made in some rural parts of india. I love it.

Ingredients Serving: 5

125 gram Ambat chuka /green sorrel leaves with stem
10 hot green chilles
15 less spicy green chilly
1/2 cup roasted peanuts
1 tsp Ginger garlic paste
1 chopped onion
1/2 Cup Toor dal
1 cup oil
2 tsp grated dry coconut
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp Coriander powder
1 tsp cumin powder
1 tsp garam masala
1-2 tsp salt or as required
Chopped coriander for garnish

Instructions

Wash the sorrel under water properly and break it roughly by hand. Take a pressure cooker and transfer the leaves into it. Add toor dal, green chillies and chopped onion into it. Add 1 1/2 cup water and pressure cook for 3 whistles.
Heat oil in a wok and add mustard seeds in it. When it splitters add ginger garlic paste and saute it till the raw smell goes away.Add turmeric powder, salt and keep stirring to avoid burning.
Next transfer the cooked dal and sorrel into the wok and stir properly so that it gets mixed. Add 3 cups of water and Let it simmer for a minute.
When it starts boiling add coriander powder, cumin powder , garam masala and grated dry coconut.
Coarsely grind roasted peanuts and add it into the curry. Cover for 2 minutes.
Transfer it in a serving bowl and garnish with chopped coriander and sprinkle some coconut on top.
It is traditinally served with bhakari, thecha , lemon wedges , shallots..

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