Jun 5 - Dal with Moringa & Roselle greens
Roselle, is there even a vegetable that exists by that name? You bet it does, its known as Gongura in Telugu, and Andhra cuisine is probably the only cuisine where I've seen it used. Roselle is a green from a member of the hibiscus family. The leaves have a sharp vegetal tartness, similar to sorrel, which invariably leads to a rather authoritative claim over the term, just as many are given to insist that Ajowain/bishops weed / Carom is but the seeds of Thyme, the herb.
This was a simple dal made with a mashed mix of cooked Roselle and Moringa greens, with a bit of Sambar spice blend for the spiciness.