Gongura Daal (Pappu)
Recipe type: Curries
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
- Pressure cook Masoor Daal with 2½ cups Water and Salt for 1 whistle. Do not open pressure cooker until all internal pressure is released.
- Meanwhile, heat Oil in a large pan on medium heat.
- Add Mustard Seeds and allow them to pop.
- Add Cumin Sees and allow them to sizzle.
- Add Asafoetida, Turmeric Powder and Curry Leaves. Mix.
- Immediately add Onions, Ginger, Garlic, Green Chilies and a little Salt. Mix and cook for 2-3 minutes until Onions are translucent.
- Add Gongura Leaves, mix and cook for 7-10 minutes (until sliminess is gone from leaves).
- Add Tomatoes and mix.
- Add cook Masoor Daal, additional water as needed to get desired consistency, and adjust salt.
- Bring daal to a boil and remove from heat.
- Serve hot with Rice or Chapati.