Gongura pappu recipe | Andhra pappu recipe | Gongura dal
Gongura pappu recipe is one of the everyday foods from andhra cuisine where red sorrel leaves are cooked with lentils
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- ¾ cup dal / kandhi pappu (can use half moong dal and tur dal)
- 1 cup gongura leaves chopped (measured after chopping)
- 1 onion medium
- 1 green chili slit (optional)
- 1 pinch turmeric
Seasoning
- Oil or ghee as needed
- ½ tsp cumin
- ¼ tsp mustard
- Red chili broken
- Pinch hing
- 1 to 2 garlic pods
- 1 sprig curry leaves
- Salt as needed
- Curd chilies few (optional)
How to make the recipe
- Wash dal and cook with 2 cups of water until smooth or for 2 to 3 whistles.
- Soak gongura leaves in salted water for some time. Wash them and drain aside.
- When the pressure goes off, open the lid and mash the dal if you desire smooth dal. Else skip mashing th dal if you prefer coarse dal.
- Chop gongura finely, slice onions, slit chilli and add them to the dal along with salt.
- Cook until the leaves are fully cooked.
- Heat a pan with ghee or oil. Add cumin, mustard, garlic and red chili, curd chili. when the spices begin to splutter, add curry leaves and hing. Switch off the stove and pour this to the dal. you can set aside the curd chilies. Garnish just before serving to keep the crunch.
method 2 of making gongura pappu
- Cook dal, onions, chili and gongura together with 2 1/2 cups water for 2 to 3 whistles.
- Season gongura pappu with seasoning ingredients.
NUTRITION (estimation only)
Calories: 147kcal | Carbohydrates: 25g | Protein: 9g | Sodium: 45mg | Potassium: 383mg | Fiber: 11g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 21.2mg | Calcium: 26mg | Iron: 3.3mg