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Gongura Daal (Pappu)

Gongura Daal (Pappu)
Recipe type: Curries
Cuisine: Indian
Serves: 5
Prep time:
Cook time:
Total time:
Gongura (also known as pitwaa or sorrel leaves) is a green, leafy plant that has many different uses in Indian cuisine. The popular Gongura Pickle is found in most Indian grocery store shelves. Gongura is a great source of Iron, folic acid and other anti-oxidants. Try this Andhra inspired Gongura Daal recipe (Gongura Pappu) and experience the fresh, tangy flavors of fresh gongura leaves.
  • Gongura Leaves – ½ lb (Discard stems, wash and chop leaves)
  • Masoor Daal – 1 cup
  • Water – 2½ cups plus more for desired consistency
  • Salt – to taste
  • Oil – 1 Tbsp
  • Mustard Seeds – ¼ tsp
  • Cumin Seeds – ¼ tsp
  • Asafoetida – ⅛ tsp
  • Turmeric Powder – ¼ tsp
  • Curry Leaves – 1 sprig
  • Onion – ½ medium, finely chopped
  • Ginger – ½ Tbsp, minced
  • Garlic – ½ Tbsp, minced
  • Chilies – to taste, minced
  • Tomatoes – 1 medium, chopped
  1. Pressure cook Masoor Daal with 2½ cups Water and Salt for 1 whistle. Do not open pressure cooker until all internal pressure is released.
  2. Meanwhile, heat Oil in a large pan on medium heat.
  3. Add Mustard Seeds and allow them to pop.
  4. Add Cumin Sees and allow them to sizzle.
  5. Add Asafoetida, Turmeric Powder and Curry Leaves. Mix.
  6. Immediately add Onions, Ginger, Garlic, Green Chilies and a little Salt. Mix and cook for 2-3 minutes until Onions are translucent.
  7. Add Gongura Leaves, mix and cook for 7-10 minutes (until sliminess is gone from leaves).
  8. Add Tomatoes and mix.
  9. Add cook Masoor Daal, additional water as needed to get desired consistency, and adjust salt.
  10. Bring daal to a boil and remove from heat.
  11. Serve hot with Rice or Chapati.
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