Gongura pappu or sorrel leaves dal recipe with step by step instructions and photos.
Jump to RecipeAbout gongura pappu recipe – Gongura pappu is a dal recipe. We use gongura, toor dal and few ingredients to make this dish. Sorrel leaves are called as gongura in telugu, pulicha keerai in tamil, pitwaa in hindi. It is one of the famous dish in south india. Sorrel leaves are rich source of iron, vitamins and anti-oxidants essential for human nutrution.
It is a popular green leaf in Andhra and Telangana, gongura is used in non-veg dishes as well. A very famous dish Gongura pachadi is made using these sorrel leaves.
Gongura pappu is a simple dish and it requires very few ingredients. I am using red sorrel leaves to make this recipe.
Gongura pappu – Procedure
1. First, take some sorrel leaves wash them well and chop it coarsely. Keep it aside.
2. In a pressure cooker, take toor dal and wash it well. Add tomato, chillis, garlic, turmeric and salt.
3. Add required water into this and pressure cook it for 4 to 5 whistles. Let the pressure release naturally.
4. Add gongura leaves into the dal, mix it well and cook it until the leaves softens. Check the consistency, pour water for thin consistency. It takes around 4 to 5 minutes for the leaves to cook.
5. For tempering, heat some oil in pan, add few mustard seeds and let it splutter. Add curry leaves and onion and fry them.
6. Once the onion is fried, add this tempering into dal and mix it well.
7. Tasty gongura pappu is ready.
Notes
- Do not pressure cook gongura along with dal, cook it once the dal is cooked.
- Do not over fry the onion, half cook them because it adds crunch to the dal.
- We do not add tamarind because the sourness in gongura will be enough.
Tried this recipe? Comment down below how it turned out!
dal recipes – Mango dal, Sambar
gongura recipes – Gongura pachadi
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Gongura pappu | Sorrel leaves dal
Ingredients
- ½ cup toor dal
- ½ bunch gongura leaves Red sorrel leaves
- 1 tomato
- 5 to 6 no. green chillis
- 2 pods garlic
- ½ tsp turmeric powder
- 1 onion
- 1 tsp ground nut oil
- few curry leaves
- salt to taste
Instructions
- First, take some sorrel leaves wash them well and chop it coarsely. Keep it aside.
- In a pressure cooker, take toor dal and wash it well. Add tomato, chillis, garlic, turmeric and salt.
- Add required water into this and pressure cook it for 4 to 5 whistles. Let the pressure release naturally.
- Add gongura leaves into the dal, mix it well and cook it until the leaves softens. Check the consistency, pour water for thin consistency. It takes around 4 to 5 minutes for the leaves to cook.
- For tempering, heat some oil in pan, add few mustard seeds and let it splutter. Add curry leaves and onon and fry them.
- Once the onion is fried, add this tempering into dal and mix it well.
- Tasty gongura pappu is ready.
Notes
- Do not pressure cook gongura along with dal, cook it once the dal is cooked.
- Do not over fry the onion, half cook them because it adds crunch to the dal.
- We do not add tamarind because the sourness in gongura will be enough.
