Gongura pappu recipe - This is made by boiling red sorrel leaves and toor dal in pressure cooker. Then tempering is poured on top to add more flavors.
These sorrel leaves or gongura leaves are also known as khatta bhaji.
This is Andhra style dal recipe where term pappu means dal.
Gongura leaves are sour in taste which adds nice flavor to the pappu.
This recipe is my aunt's recipe. She shared gongura pachadi and gongura rice recipe as well, I will share those recipes in future.
This is the first time I made gongura dal; it is a clear winner in my home. Dear hubby just loved this dal with plain rice. He asked me to make this dal very often. But the problem is that sorrel leaves are not easily available here in USA. But whenever I find them in Indian grocery store I just pick up the bunch of it.
So whenever you get your hands on these leaves, do make this, I am sure you and your family will love this dal.
Check out more Andhra recipes
Tomato dal // Pappu charu // Lemon rice // Raw mango rice
How to make gongura pappu recipe (Step by Step Photos):
1) Wash the toor dal under running cold water till water runs clear. Take washed toor dal, chopped leaves, onion, green chilies in the pressure cooker.
2) Add salt, turmeric powder and water. Cover with the lid and let it cook for 6-7 whistles or till dal gets cooked.
3) Let the pressure go down by itself then open the lid.
4) Now using hand blender crush them little. It should not be paste or gravy, it should be chunky. Add more water if it's too dry and let it simmer for few minutes. If it has extra water then let it simmer till you get desire consistency.
5) Now make tadka or tempering. Heat the oil in a small tadka pan. Once hot add mustard seeds, let them pop. Then add cumin seeds, let them sizzle.
6) Then add dry red chili, curry leaves and garlic cloves. Cook for a minute or two.
7) Pour the tadka on top of the dal.
8) Stir the dal and tadka. It is ready to serve.
Serving suggestion: Serve this gongura pappu with steamed rice. Also serve vegetable stir fry on side.
Gongura Pappu recipe (Gongura dal)
Ingredients
For pressure cooking gongura dal:
- ½ cup Arhar dal (toor dal or split pigeon peas)
- 1 ½ cups Gongura leaves (red sorrel leaves) washed and chopped
- 1 small or ½ cup Red onion roughly chopped
- 2-3 Green chilies slit
- ¼ teaspoon Turmeric powder
- Salt to taste
- 2 cups Water
For Tadka or tempering-
- 1 tablespoon Oil
- ¼ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 1 Dried red chilies
- 7-8 Curry leaves
- 2 cloves Garlic smashed
Instructions
Making gongura pappu recipe:
- Take washed toor dal, chopped leves, onion, green chilies in the pressure cooker.
- Add salt, turmeric powder and water.
- Close it with the lid and let it cook for 6-7 whistles on medium heat or till dal gets cooked.
- Let the pressure go down by itself then open the lid.
- Now using hand blender crush them little. It should not be paste or gravy, it should be grainy. Add more water if it's too dry and let it boil for few minutes. If it has extra water then let it simmer till you get desire consistency.
Making tadka:
- Heat the oil in a small tadka pan. Once hot add mustard seeds, let them pop.
- Then add cumin seeds, let them sizzle.
- Then add dry red chili, curry leaves and garlic cloves. Cook for a minute or two.
- Pour the tadka on top of the dal.
- Stir the dal and tadka. It is ready to serve.
If you make this recipe as suggested, you are destroying all the nutrients that make Gongura so special. 6-7 whistles in a pressure cooker?? No no no. Gongura should be just sautéed lightly with the tempering and spices and then added to the cooked dal.
Ok. I will try to improvise the recipe and update here
My ancestors were not from Andhra ( but from Northern Karnataka . adjacent to Goa -- ) ,,, so I was reluctant to try out this unsusal vegetable. Also I used Moong Daal instead of the ususal Toor Daal. The curry came out very nice, and my wife seemed to enjoy it !!
,,, And she is generally very finicky ,,,, so I will definitely buy these leaves. again,
Thank you for your website, your directions and explanations.
Btw, I used three tablespoons of ghee for the tadka oil fry, and I also added some additional garlic powder for flavor.
Thank you again. Next time I will try to make the Pacchdi !!
Very glad to know that it came out good.
Thank you for the detailed feedback
Hi Kanan. I have some green sorrel. Can I use it in this recipe? I'm not sure but I think gongura is red sorrel?
Thanks!
yes you can use green sorrel leaves in this recipe.
Yes gongura means red sorrel leaves
if you little of the following in the pappu
4 green chillies + Garlic 5 + corriander leaves grind it put it in the pappu it will give differenct good taste
great. Will try it next time
Thanks. Its very helpful.