Gongura Pappu / Sorrel Leaves Dal Andhra Style
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Gongura (sorrel leaves) are very rich in iron, vitamins and folic acid. They are used extensively in Andhra cuisine. I have posted many recipes with these tangy greens. Today's recipe is a simple and delectable gongura pappu. A thicker version of dal is known as pappu in Telugu. It is either made plain or with some additions like spinach, sorrel leaves, tender tamarind leaves, amaranth leaves etc etc...
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Ingredients
- 1 cup Toor Dal
- 1 leaves Gongura Leaves ... 1 Cup add more if you like gongura
- 1 Onion
- 1 tbsp Garlic crushed coarsely
- 1 Green Chillies
- handful leaves Coriander optional
- 1/4 tsp Turmeric Powder
- 1/4 tsp Red Chilli Powder optional
- 1-2 tsp Salt or as per taste
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 Red Chillies broken
- 1 pinch Asafoetida
- 1 leaves Curry
- 4 tbsp Oil
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Instructions
- Pluck the sorrel leaves, wash them preferably with warm water to remove the dirt. The surface of these leaves is little rough so you have to clean them well.
- Chop them coarsely and set aside.
- Boil the soaked dal adding a little salt and turmeric powder.
- Heat oil in a pan and add the tempering ingredients.When they crackle, add the crushed garlic. When it gives out a nice aroma tip in the sliced onion and green chillies. Saute until it is light brown.
- Now add the gongura leaves and coriander leaves.
- Add the salt, turmeric powder and chilli powder.
- Add the boiled toor dal.
- Stir well to mix everything.
- Serve with plain rice and any side dish of your choice.
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