Gongura Rice

1. 1
   prep · ~20 min

   Wash the rice and prep the leaves.

   1.Wash the rice until the water runs mostly clear.

   2.Soak the rice for 20 minutes, then drain.

   3.Wash the gongura leaves well and roughly chop them.

   4.Slit the green chilies and lightly crush the garlic cloves.
2. 2
   boil · ~15 min

   Cook the rice until fluffy.

   Bring water to a boil, add the drained rice and half of the salt, then cook until the grains are just done and separate. Spread the cooked rice on a plate or wide bowl to cool slightly.

   TIPCool the rice a little before mixing so the grains stay separate and do not turn mushy.
3. 3
   temper · ~3 min

   Make the tempering.

   1.Heat oil in a wide pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds, urad dal, chana dal, peanuts, and dried red chilies.

   4.Cook until the dals turn lightly golden and the peanuts smell nutty.
4. 4
   saute · ~8 min

   Cook the garlic, chilies, and gongura.

   1.Add garlic, green chilies, and curry leaves to the pan.

   2.Sauté for 30 seconds until fragrant.

   3.Add gongura leaves and turmeric powder.

   4.Cook, stirring often, until the leaves wilt completely and turn into a thick, tangy mash.

   TIPCook the gongura until most of its moisture is gone; this gives the rice a deeper sour flavor and prevents clumping.
5. 5
   mix · ~3 min

   Mix the gongura base with the rice.

   Add the remaining salt to the gongura mixture and mix well. Gently fold in the cooked rice until every grain is coated evenly.

6. 6
   rest · ~5 min

   Let the rice rest for 5 minutes.

7. 7
   serve

   Serve the gongura rice warm.

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