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    Home » Indian Cuisine » Andhra

    Gongura Pappu

    Published: Dec 26, 2013 · Last Modified: Aug 24, 2022 by Kanan Patel / 9 Comments

    Jump to Recipe Pin Recipe

    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.

    Gongura Pappu in a bowl with 2 spoons in the back.

    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.

    Gongura leaves in a bag and gongura dal.

    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

    Step By Step Photo Instructions:

    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.

    Collage of 4 images showing dal, gongura leaves, onionm chili in pressure cooker, cooked and mashsed.

    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.

    Collage of 4 images showing tempering is made and added to mashed dal.

    Serving suggestion: Serve this gongura pappu with steamed rice. Also serve vegetable stir fry on side.

    Gongura Pappu in a white bowl.

    Did you try this gongura pappu recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Gongura Pappu | Andhra style sorrel leaves dal recipe
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    Gongura Pappu

    4.80 from 5 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    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.
    Author: Kanan
    Course: Main Course
    Cuisine: Andhra,Indian
    Calories: 119kcal
    Servings 2
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 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:

    • 1 tablespoon Oil
    • ¼ teaspoon Mustard seeds
    • ½ teaspoon Cumin seeds
    • 1 Dried red chilies
    • 7-8 Curry leaves
    • 2 cloves Garlic smashed

    Instructions 

    • 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.
    • 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.

    Nutrition

    Calories: 119kcal | Carbohydrates: 11.2g | Protein: 3.4g | Fat: 7.3g | Saturated Fat: 0.9g | Cholesterol: 0mg | Sodium: 657mg | Potassium: 300mg | Fiber: 3.3g | Sugar: 2.4g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Bella

      March 01, 2020 at 8:54 am

      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.

      Reply
      • Kanan

        March 02, 2020 at 9:26 am

        Ok. I will try to improvise the recipe and update here

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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