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
- Toor dal .... 1 cup
- Gongura leaves ... 1 cup add more if you like
- Onion .... 1 small
- Garlic ..... 1 tbsp crushed coarsely
- Green chillies ... 1-2
- Coriander leaves .. handful optional
- Turmeric powder .. 1/4 tsp
- Red chilli powder .. 1/4 tsp optional
- Salt
- Mustard seeds .. 1 tsp
- Cumin seeds ... 1 tsp
- Red chillies .. 1-2 broken
- Asafoetida .... 1 pinch
- Curry leaves ... 1 sprig
- Oil ....... 4-5 tbsps
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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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