Gongura Pappu is a popular recipe from Andhra Cuisine. This leafy vegetable has a sour taste, which adds nice flavor to the dal. Gongura is very rich in iron, vitamins and folic acid. Do check the other masiyal recipes which I have already posted - Pasiparuppu Masiyal, Kollu Paruppu Masiyal, Simple Dal, Keerai Masiyal and Methi Dal.
|Gongura leaves||1 cup*|
|Toor dal||1 cup|
|Onions (roughly chopped)||1|
|Green chillies (long slit)||3|
|Garlic (crushed)||3 pods|
|Turmeric powder||¼ tsp|
1). Remove the leaves from the sorrel bunch. Soak the leaves in salt water for a while for the mud or dirt to settle down. Rinse several times in fresh water and drain them. Chop it coarsely and keep aside.
2). In a pressure cooker, add washed toor-dal, chopped leaves, onions, green chilies, salt, turmeric powder and water. Let it cook for 5-6 whistles or till dal gets cooked.
3). Prepare the tempering :- Heat oil in a pan, add mustard and let it splutter. Then, add fenugreek, cumin and let it sizzle. Add red chilies, curry leaves and crushed garlic cloves. Saute till aromatic and switch off. Keep it aside.
4). Open the lid of the cooker once the pressure releases. Using a masher, mash the cooked dal. Now add the tempering on top of dal and combine. Done !
Tastes divine with steamed rice, ghee and papad or poriyal. I served it with Dosakkai Poriyal !
#* Adjust the quantity of gongura leaves to suit your taste. The proportion of dal to gongura used depends on how sour the leaves are. Taste the leaves first and use it accordingly.
# Cooking time differs from the regular dal, due to the sourness of the gongura. The dal would take long time to get cooked, so leave it more whistles.
# After cooking dal, adjust the consistency by adding water if needed. If dal has more water, let it cook in slow flame for few minutes.
# I have added fenugreek to balance the sourness of gongura leaves.
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