wash the sorrel leaves under water properly and break it roughlyby hand. Take a pressure cooker and transfer the leaves into it.Add toor dal, green chillies and chopped onions into it. Incorporate 1 1/2 cup water and pressure cook for 3 whistles.
Heat oil in a wok and add mustard seeds. When it splatter add ginger garlic paste ans saute for a minute.Add turmeric powder, salt and keep stirring to avoid burning.
Transfer the cooked dal and sorrel leaves into the wok and mix it well.Add 3 cups of water and let it simmer for a minute on low flame.
When it strts boiling add coriander powder, cumin powder, garam masala powder and grated dry coconut.
Coarsely grind peanuts and add into the curry. Cover for a minute.
Transfer it in a serving bowl and garnish with chopped coriander and grated coconut.Serve it with lemon wedges and eat with bhakari or rice.
