Gongura Pulusu (Gongura with dal)

Makes 1-liter Pulusu

1 bunch gongura – picked, washed and finely chopped
Tamarind juice (from ¼ lime sized pulp)
1 tsp brown sugar
½ cup chana dal
2-3 green chilies
½ tsp turmeric
Salt to taste

Garnish:

½ tsp fenugreek seed
½ tsp mustard seed
1-3 red chilies
2-3 cloves of garlic (optional)
pinch of asafetida

Cook chana dal in 2 cups of water till dal is soft.
Add gongura, salt, turmeric, tamarind juice and brown sugar. Cook till it is all soft and turns into thick soup.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, and red chilies -- add about 10-15 seconds apart. Add hing (or garlic) in the end and add this garnish to the main dish.
Mix 1 tsp rice flour and 1 Tsp and add to the main dish.
Turn off heat.