gongura pappu recipe

Gongura pappu recipe, Sorrel leaves dal

Gongura pappu/ Sorrel leaves dal is a delicious, flavorful and tangy dish prepared with toor dal and gongura leaves originating from Andhra Cuisine. Its tanginess from gongura leaves/ sorrel leaves makes it stand out among other dal recipes. Gongura pappu/ Sorrel leaves dal / Pulicha keerai paruppu goes well with hot rice and ghee.

Recently I had posted gongura pulihora recipe as well because this is the best time to get hold of gongura leaves as they are abundantly available in this season and making such recipes might break boredom from the regular sambar/ dal dishes during this lockdown also sorrel leaves/ pulichakeerai (khata palanga/ gongura) are very beneficial to our health because they are source of iron, vitamin C, anti- oxidants, calcium and much more. So next time when you visit store don’t forget to get a bunch of these leaves. So let’s get to the making of pulichakeerai paruppu!
gongura pappuYou may be interested in other recipes below:

Gongura pappu recipe, Sorrel leaves dal
Serves 3
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1. Gongura/ Sorrel leaves/ Pulicha keerai – 1 bunch
  2. 2. Toor dal – 1 cup
  3. 3. Turmeric powder – ¼ tsp
  4. 4. Salt – to taste
  5. 5. Water – 2 cups
To temper
  1. 1. Mustard seeds – ½ tsp
  2. 2. Cumin seeds/ Jeera – ¼ tsp
  3. 3. Dry red chili – 1
  4. 4. Garlic – 1 minced
  5. 5. Green chilli – 2
  6. 6. Onion – 1 (small sized)
  7. 7. Oil – 1 tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Take individual stem of gongura/ sorrel leaves and pluck the leaves alone discarding the stem as it is hard to cook. Wash the gongura leaves welll in enough water to get rid of any sand or dirt. Keep the leaves aside for it to drain the excess water. You can leave it in the colander/ cloth. Chop the leaves and keep it aside.
  2. In a pressure cooker add washed toor dal, water, salt and turmeric powder. Pressure cook for 4 whistles or until mushy. When the pressure has subsided completely remove the lid and mash cooked dal, keep it aside.
  3. Heat oil in a pan to it add mustard seeds when it splutters add cumin seeds/ jeera when it crackles add dry red chili, minced garlic, green chili and onion. Saute well till onions are soft then add gongura leaves and turmeric powder. Saute well till the leaves are completely cooked and are mushy. This should take about 10 minutes.
  4. After 10 minutes when the gongura is cooked completely add dal. Mix well and add 1/2 cup water. Mix well and allow the mixture to boil well. After few boils put off the flame and relish it hot with rice.
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How to make Gongura pappu with step by step images


  1. Take individual stem of gongura/ sorrel leaves and pluck the leaves alone discarding the stem as it is hard to cook. Wash the gongura leaves welll in enough water to get rid of any sand or dirt. Keep the leaves aside for it to drain the excess water. You can leave it in the colander/ cloth. Chop the leaves and keep it aside.
    gongura pappu
  2. In a pressure cooker add washed toor dal, water, salt and turmeric powder. Pressure cook for 4 whistles or until mushy. When the pressure has subsided completely remove the lid and mash cooked dal, keep it aside.
    gongura pappu
  3. Heat oil in a pan, to it add mustard seeds when it splutters add cumin seeds/ jeera when it crackles add dry red chili, minced garlic, green chili and onion. Saute well till onions are soft.
    gongura pappu
  4. Now add gongura leaves and turmeric powder. Saute well till the leaves are completely cooked and are mushy. This should take about 8 to 10 minutes depending on the quantity.
    sorrel leaves dal
  5. After 10 minutes when the gongura is cooked completely add dal. Mix well.
    sorrel leaves dal
  6. Now add 1/2 cup water and allow the mixture to boil well. After few boils put off the flame and relish it hot with rice.
    sorrel leaves dal

 

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