Gongura pappu
A classic Andhra dish made with tur dal and gongura or sorrel leaves. The leaves lend a tangy taste to the dal making it delicious with a cup of steamed rice and a dollop of ghee
Servings 2 people
Ingredients
To cook dal
- ⅓ cup tur dal
- 1 cup water
- few drops of castor oil
Rest of the ingredients
- 1 bunch gongura(sorrel leaves)
- 1 small-sized big onion
- 4-5 cloves of garlic
- 1 green chilly(or as per need)
- ½ tsp cumin seeds
- ½ tsp channa dal(optional)
- a pinch of hing(asafoetida)
- ⅛ tsp turmeric powder
- ½ tsp jaggery/sugar
- 1 tbsp oil
- salt as needed
- 1½ cups water
For tempering
- ⅛ tsp mustard seeds
- ¼ tsp split urad dal
- a pinch methi seeds(fenugreek seeds)
- a few red chillies
- a few curry leaves
- 1-2 tsp oil
Instructions
- Separate the gongura leaves from the stalk, and wash them thoroughly.
- Wash the dal and pressure cook with the ingredients given under 'to cook dal'.
- Chop the onion, garlic, chilly, and the green leaves and keep them ready.
- In a mud pot preferably take 1tbsp oil and add the cumin seeds and chana dal. Once the cumin seeds sizzle and the dal becomes a bit brown add the chopped onions, garlic, and chillies.
- Next, add the chopped greens and saute till they become wilted.
- Add the mashed dal, turmeric powder, hing, and sugar. Mix well and add 1.5 cups of water and the required salt.
- When it comes to a boil, simmer for a few minutes. Temper with the items given under 'for tempering ' and pour it over the curry.
- Serve with steaming hot rice drizzled with ghee.