2 cups of tightly packed Veggie Box sorrel leaves,chopped
¼ Cup Toor Dal (Pigeon pea - can use black eyed peas or pinto beans as a replacement if need be)
¼ tsp Turmeric Powder
1 Onion Medium Size, Thinly Sliced
Veggie Box ramps
Salt As Needed

FOR TEMPERING
1 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 Red Chili
4 Green Chili Slit Vertically
Few Curry leaves

2 cup s of tightly packed Veggie Box sorrel leaves,chopped 1 Onion Medium Size, Thinly Sliced 1 tbsp Oil 1 tsp Mustard Seeds 1 tsp Cumin Seeds 1 Red Chili 4 Green Chili Slit Vertically

Roughly chop the sorrel leaves and set aside; these leaves are sour and hence we need to use only 2 cups or less. If we add more leaves then we need to increase other spices accordingly. Cook the toor dal until done. Once the dal is cooked, mash the cooked dal and set it aside. Heat oil in a pan. Add mustard seeds and cumin seeds and allow it to sputter. Then add curry leaves, red chili, green chili and saute for a minute. Once we are done with tempering, add the sliced onions and saute the onions till translucent. Add ramps and sorrel leaves and saute for a minute. Add 1/2 cup of water and cook the leaves for about 5-7 mins in medium to low. Then once the leaves are tender and the water is absorbed, add the mashed dal and give a good mix. Add salt and give a final mix. Cook on low for 5 more minutes. Serve and enjoy!