Daal Gandori

(Link to Marathi recipe)

Green sorrel leaves, green chilies, just enough daal makes tasty green curry called Daal Gandori. I do not get green sorrel leaves here unless I grow them myself. So we started making this with gongura/red sorrel and spinach. This is my father-in-law's recipe, who is a great cook. He is often asked by his friends and relatives to make this subji for big gatherings. It tastes great when you make it on open three-stone-fire, he tells us. I am sure it does! He usually grinds the masala with food mill and not mixer/grinder! Why wouldn't it taste good with that much elbow grease involved? I make it in my so called modern kitchen with modern equipments and it tastes heavenly!
It is also known as 'mirachyanchi bhaji' or green chilies subji due to number of chilies go in the subji.

Daal Gandori

Ingredients (A) 
1/2 cup Toor daal
1 large bunch of Green Sorrel or Red Sorrel
1 small bunch of Spinach (use only if you are using red sorrel)
1-2 Raw/Green Tomatoes
5-6 Green Chilies
3-4 Cloves of Garlic
1" Blob of Ginger

Ingredients (B)

5-6 Green Chilies
5-6 Cloves of Garlic
1" Blob of Ginger
1/4 to 1/2 cup Peanuts
1/4 cup Dry coconut Flakes
4-5 tbsp Oil

Water as needed

Preparation -
Pluck just leaves from leafy vegetables from list (A) and wash thoroughly.
Smash ginger and garlic from list (A).
Chop tomatoes into large pieces.
Wash toor daal in a pressure cooker. Add chopped tomatoes, washed green leaves, ginger and garlic and green chilies.
Pressure cook everything till done.
Once pressure cooker is cooled down, grind everything together using hand blender or blender or food mill.

Now chop green chilies from list (B) into 1" pieces. Grind ginger garlic into fine paste.
Heat oil in a large heavy bottom pan. Add peanuts and roast until golden brown. Add coconut flakes and roast until golden. Make sure not to burn these.
Add geed chili pieces and ginger-garlic paste. Saute for couple of minutes on low heat.
Pour blended greens-daal mixture into the vessel. Add salt and mix well.
Cook until the peanuts are cooked. Add water if needed.
Enjoy with rice or chapati while it is hot.

Tips - 

  1. Never make it with red chili powder.
  2. Boil over low heat or else it splutters all over the stove top. 
  3. It is not overly spicy bhaji even though it has total of 10-12 green chilies. 


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