Gongura Pappu Recipe - Gongura/ Sorrel Leaves Dal

Name: Gongura Pappu Recipe - Gongura/ Sorrel Leaves Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Andhra
Ingredients: 1 cup Arhar dal (Split Toor Dal); 1 teaspoon Red Chilli powder; 1/2 teaspoon Turmeric powder (Haldi); 2 cups Sorrel Leaves (Gongura) chopped; 10 null Pearl onions (Sambar Onions) chopped; 2 null Green Chillies slit; 1 sprig Curry leaves; 4 cloves Garlic finely chopped; 2 null Dry Red Chillies; 2 teaspoon Sesame (Gingelly) Oil; null Salt to taste

Archana's Kitchen

January 7, 2019

15998 Ratings

Gongura Pappu Recipe - Gongura/ Sorrel Leaves Dal

Time:Prep: 15 M|Cook: 30 M|Total: 45 M

Makes:4 Servings

Meal:Lunch

Cuisine:Andhra

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.

Serve Gongura Pappu along with Gorikayi Palya, Urulai Kizhangu Roast Recipe, Steamed Rice, Ghee, Paruppu Podi and a bowl of Curd for a delicious Indian lunch or dinner.

If you liked the Gongura Pappu Recipe then you can try our other Dal recipes

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.

Serve Gongura Pappu along with Gorikayi Palya, Urulai Kizhangu Roast Recipe, Steamed Rice, Ghee, Paruppu Podi and a bowl of Curd for a delicious Indian lunch or dinner.

If you liked the Gongura Pappu Recipe then you can try our other Dal recipes

Ingredients

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

Instructions for 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.

Serve Gongura Pappu along with Gorikayi Palya, Urulai Kizhangu Roast Recipe, Steamed Rice, Ghee, Paruppu Podi and a bowl of Curd for a delicious Indian lunch or dinner.