Gongura Pappu | Andhra style sorrel leaves dal recipe
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4.8 from 5 votes

Gongura Pappu recipe (Gongura dal)

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Andhra, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Servings
Calories 119kcal
Author Kanan

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 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.

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
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