Pappu varieties with tangy green leaves Recipe

Dals are an integral part of telugu cuisine. Toor dal is the most widely used one and is cooked along with various kinds of green leaves. Most of us like our dal tangy, hence tamarind is widely used. If the green leaves are tangy, then tamarind is skipped. Chukka koora (khatta palak), gongura are few of those greens which are tangy in taste. Since, the process is same with these two greens, i am posting pictures of both chukka koora and gongura pappu.