I am sure everyone would have celebrated Diwali nicely and enjoyed it with lots of fun and food. I had to pull myself to post this recipe especially after a along weekend.
Gongura leaves are called 'Sorrel leaves' in English and 'Khatta Bhaji' in Hindi and 'Ambaadi' in Maharastra.Gongura leaves(Sorrel leaves) is used extensively in Andhra to prepare various recipes like Gongura Pickle, Pacchadi, Pappu(Dal),Rice and gravies.I have posted few recipes with Gongura earlier and I am yet to post the most popular recipe - Gongura Pacchadi which I promise to post it in near future.I had earlier posted a recipe of Gongura Pulusu Kura which is a stewed version of Gongura and Chana dal which is quite tangy and goes well with rice and today I am posting a simple yet delicious dal recipe with Gongura,which is again a popular recipe in Andhra cuisine.
Check out other recipes with Gongura.
Gongura Pappu :
Serves 3-4
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: Andhra - Indian | Category: Side dish
Ingredients:
1 cup Toor dal(Kandipappu)
1 medium bunch Sorrel leaves/Gongura or 5-6 cups loosely packed
1 large Onion,cut into big chunks
5-6 Green chillies,slit
3-4 Garlic pods
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Oil
to temper:
1 tbsp Ghee/Oil
1 tsp Mustard seeds
2 Red chillies
10-12 Curry leaves
2-3 garlic pods,slightly crushed
a pinch of Asafoetida
Method:
- Wash and chop Gongura and keep it aside.
- In a kadai/pan heat oil and add green chillies, garlic pods and fry for half a minute and then add onion chunks and saute for 2 minutes until they turn translucent.
- Add Gongura leaves and fry again for 4-5 mins until the leaves wither and become slightly mushy.
- Wash toor dal twice and add enough water and turmeric powder to it.
- Pressure cook toor dal and gongura leaves mixture in separate containers of the pressure cook for 3-4 whistles until the dal turns soft.
- Once the pressure drops remove extra water from cooked toor dal and mash the toor dal with a pappu gutti(wooden masher) to a smooth paste.
- Slightly smash the gongura mixture if you want your dal smooth or leave it as it is.
- In a kadai heat ghee/oil and crackle mustard seeds and add red chillies and crushed garlic pods and fry until it turns slight red in color.Add curry leaves and asafoetida and fry for half a minute.
- Add cooked and slightly mashed gongura mixture and cook for a minute.
- Add mashed toor dal to it and add enough reserved water(from dal) and salt and mix nicely and cook for 4-5 mins.
Serve it hot with hot steamed rice,ghee and papad/fryums.
Notes:
- You can even add onions while tempering or cook along with gongura.
- Sometimes the dal does not get cooked if cooked along with gongura because of the sourness of those leaves, hence cooking them separately is recommended.While boiling add water according to your desired consistency - add less water for thicker dal and more water for slightly running dal and boil accordingly.Also the dal thickens once its kept for long at room temperature.
- The red sorrel leaves are slightly tangy,so tamarind is not need.But if you are using white sorrel leaves add 1-2 tbsp tamarind pulp at the end while boiling the dal.
- Garlic adds a nice flavor,hence do not skip it.
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