This past weekend Global Growers had a stand at the
, and they were selling roselle. The sweet Indian lady working the stall told me how she prepares roselle. I followed her verbal instructions and ended up with a really memorable pot of dal.
- 1 tablespoon panch puran (mixed aromatic seeds) lightly toasted in a glut of oil in a big pot
- 1 large onion, chopped and sautéed in the oil
- 3 garlic cloves, minced and added to the onions to briefly saute
- 1 1-inch chunk of ginger, peeled, cut into matchsticks and briefly sautéed
- a bit of minced hot chile? Why not: the garden is overrun.
- About 3 cups chopped roselle leaf, cooked until wilted. (Discard the red stems.)
- 3 medium tomatoes, peeled and chopped, sauteed, then simmered with the onions under a lid until fragrant goopage ensues
- about 1 cup of dry chana dal (which are split chickpeas), cooked separately until nearly soft, then added to the goopage with enough water to cover.
Cook this until the dal is soft, seasoning as necessary. You may want it to turn creamy and fall apart, or you might like having the semi-firm peas in a broth. Love, love, love.