Gongura Pappu Recipe - Gongura/ Sorrel Leaves Dal
You must try this lip smacking Gongura Pappu which has a natural tangy taste from the Gongura leaves and packed with flavours from the garlic and subtle spices. Serve the dal for an Indian lunch or dinner along with steamed rice topped with ghee and your favorite poriyal.
Gongura Pappu is an lip smacking dal made from the gongura leaves which brings in a natural tangy taste to the dal. Gongura Leaves are also known as Sorrel Leaves in English, pulicha keerai in Tamil, Pundi Palle/Pundi Soppu in Kannada and ambaadi In Marathi.
In this recipe, the Gongura leaves are cooked separately along with onions and garlic and a few spices and then combined into the cooked dal to make the Gongura Pappu.
Did you know: Gongura is a very rich source of iron, vitamins, folic acid and antioxidants essential for human nutrition. It is a good source of carbohydrates, fiber and protein. It is also an excellent source of vitamins like vitamin A, vitamin B1, B2, B9 and vitamin C.
If you liked the Gongura Pappu Recipe then you can try our other Dal recipes
To make the dal
- 1 cup Arhar dal (Split Toor Dal)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi) To make the gongura
- 2 cups Sorrel Leaves (Gongura) , chopped
- 10 Pearl onions (Sambar Onions) , chopped
- 2 Green Chillies , slit
- 1 sprig Curry leaves
- 4 cloves Garlic , finely chopped
- 2 Dry red chillies
- 2 teaspoon Sesame (Gingelly) Oil
- Salt , to taste
How to make Gongura Pappu Recipe - Gongura/ Sorrel Leaves Dal
To begin making the Gongura Pappu, first pressure cook toor dal along with chili powder, haldi and with three cups of water for five whistles on medium flame and turn off the heat.
Allow the pressure to release naturally, as the dal will continue to cook while there is pressure.
Next heat oil in a pan and add dry red chilies,curry leaves, crushed garlic, chopped onions, green chilies and salt and cook till the onions become translucent and soft.
Then add Gongura leaves/ Sorrel Leaves to the pan and cook till the sorrel leaves reduce and wilt. The gongura leaves take very less time to cook - about 2 to 3 minutes.
Once done, add the cooked Gongura leaves to the cooked dal in the pressure cooker and simmer for five minutes until the dal gets the flavours from the gongura.
Once done, check the taste and adjust the salt and seasonings accordingly.
Transfer the Gongura Pappu to a serving bowl and serve hot.
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