Gongura pappu is a traditional Andhra dish made with sorrel leaves and lentils. It is a popular dish during the monsoon season, as sorrel leaves are in season during this time. Gongura is a good source of iron, vitamin C, and fiber. It is also low in calories and fat.
Easy and delicious recipe to make best Gongura Pappu
Ingredients:
- 1 cup toor dal (yellow lentils)
- 1 cup gongura leaves (sorrel leaves), washed and chopped
- 1/2 onion, chopped
- 1 green chili, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon salt
- 1/4 cup oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 sprig curry leaves
- 1 pinch hing (asafoetida)
Instructions:
- Rinse the dal and gongura leaves well.
- In a pressure cooker, combine the dal, gongura leaves, onion, green chili, turmeric powder, red chili powder, and salt.
- Add enough water to cover the dal by 2 inches.
- Close the pressure cooker and cook on high heat for 5 whistles.
- Let the pressure release naturally for 10 minutes, then open the pressure cooker.
- Heat the oil in a pan over medium heat.
- Add the mustard seeds and cumin seeds.
- When the mustard seeds start to pop, add the curry leaves and hing.
- Sauté for a minute, then add the cooked dal and gongura leaves.
- Mix well and cook for 2–3 minutes, or until the dal and gongura leaves are heated through.
- Serve hot with rice or roti.
Tips:
- If you don’t have a pressure cooker, you can cook the dal in a pot on the stovetop. Just bring the dal to a boil, then reduce the heat to low and simmer for 20–25 minutes, or until the dal is soft.
- You can adjust the amount of chili powder to your taste. If you don’t like spicy food, you can omit the red chili powder altogether.
- You can also add other vegetables to the dal, such as carrots, potatoes, or peas.
- Serve the gongura pappu with a dollop of ghee or yogurt for extra flavor.
I hope this article help you to make delicious and perfect Gongura Pappu.
Get more pro tips: Gongura Pappu: The Hearty Spicy Andhra Dal.
