Step 1: Prepare the Tempering

Heat 3 tablespoons of cooking oil in a non-stick or steel pan over medium-high heat. Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them splutter.

Step 2: Sauté Onions

Add the 2 large chopped onions to the pan. Stir well and sauté until they start to turn translucent, about 3-5 minutes.

Step 3: Add Spices and Dal

Add 1/2 teaspoon of turmeric powder and 1 teaspoon of salt to the onions. Mix thoroughly. Then, add the 3/4 cup of soaked and drained chana dal to the pan.

Step 4: Incorporate Garlic

Add the 2 peeled garlic bulbs (or 10-12 cloves) to the mixture in the pan.

Step 5: Cook Covered

Mix all ingredients well. Cover the pan with a lid and cook on medium to medium-high flame for about 10 minutes, or until the onions turn light pink and the chana dal and garlic are cooked through. Stir occasionally to prevent sticking.

Step 6: Check Doneness and Finish

Open the lid and check if the chana dal is cooked and the garlic is soft. Once cooked, switch off the flame.

Step 7: Add Gongura Pickle

Add 4 large spoonfuls of Gongura Onion Pickle to the cooked onion and chana dal mixture. Mix thoroughly until the pickle is evenly distributed.

Step 8: Serve

The Gongura Onion Curry is now ready to serve. Enjoy it with steamed rice, roti, or paratha.

• Soak chana dal overnight or for a couple of hours to reduce cooking time. You can soak it, drain, and refrigerate for ready use.

• This curry stays good for more than 5 days when stored properly.

• Adjust the amount of Gongura Onion Pickle based on your spice preference, as it can be quite spicy.

• If fresh Gongura leaves are available, you can prepare the pickle from scratch or add fresh leaves directly to the curry.