Gongura Pappu
Gongura pappu is a traditional South Indian lentil stew made with sorrel leaves (gongura) and toor dal. This flavorful and tangy dish is a staple in Andhra cuisine, offering a unique sour taste balanced by aromatic spices. It's typically served with rice.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain mustard and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 0.75 cuptoor dal, rinsed
- 2 cupgongura leaves, cleaned and chopped
- 3 cupwater
- 3 pcsgreen chili, slit
- 0.5 tspturmeric powder
- 1 tspsalt
tempering
- 2 tbspsesame oil
- 1 tspmustard seed
- 1 tspcumin seed
- 2 pcsdry red chili, broken
- 3 clovegarlic, minced
- 0.25 tspasafetida
- 2 gcurry leaf
Equipment
pressure cooker · small pan · potato masher
The method
Step by step
- 1
Combine the toor dal, gongura leaves, green chilies, water, and turmeric powder in a pressure cooker.
About 5 min
Cook’s note: Ensure the dal is thoroughly rinsed to remove any impurities.
- 2
Close the pressure cooker and cook for 3-4 whistles or until the dal is very soft and mushy.
About 15 min
Cook’s note: Cooking time may vary based on your pressure cooker and dal type.
- 3
Allow the pressure to release naturally, then open the cooker and add the salt.
About 5 min
Cook’s note: Adding salt after cooking helps the dal soften more evenly.
- 4
Mash the dal and gongura mixture thoroughly with a potato masher or the back of a spoon until smooth.
About 2 min
Cook’s note: Achieve a smooth consistency for the best texture.
- 5
Heat the sesame oil in a small pan for tempering.
About 1 min
- 6
Add the mustard seeds and let them splutter.
About 1 min
- 7
Add the cumin seeds, dry red chilies, minced garlic, asafetida, and curry leaves.
About 1 min
- 8
Sauté the tempering ingredients until the garlic turns golden brown and fragrant.
About 2 min
Cook’s note: Be careful not to burn the spices.
- 9
Pour the hot tempering over the mashed dal mixture and stir well to combine.
About 1 min
Cook’s note: The sizzling sound indicates the tempering is properly incorporated.
- 10
Serve the Gongura Pappu hot with steamed rice or roti.
Keep it good
Store leftover Gongura Pappu in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to adjust consistency.
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