Gongura pappu | Pulicha keerai paruppu kootu | Andhra gongura recipes
Gongura pappu is the Andhra style dal recipe cooked with sorrel leaves, toor dal and spices. This gongura dal is served with hot rice and ghee.
Equipment
- Pressure cooker
- Cooking pan
Ingredients
- 2 cups Gongura leaves(chopped)
- 1 cup Toor dal
- 2 Garlic pods
- 1 tsp Cumin seeds
- ½ tsp Turmeric powder
- 3 cups water approx.
- 1 ½ tsp Salt
Tempering:
- 3 tbsp Groundnut oil
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- ¼ tsp Fenugreek seeds
- 2 Garlic chopped
- 1 Green chilli slit
- 2 Red chillies split
- ¼ tsp Asafoetida
- ½ cup Onion chopped
- 1 ½ tsp Sambar powder
Instructions
Preparation:
- Pick only the leaves of gongura from its stems. Wash the leaves properly with lots of water.
- Chop into small pieces and keep aside. We need two tightly packed cups of gongura leaves.
- Chop onions and garlic cloves.
- Soak one cup of toor dal for an hour.
Recipe:
- In a pressure cooker take soaked dal with two garlic cloves, 1/2 tsp of cumin seeds and 1/2 tsp of turmeric powder.
- Add a cup of water and pressure cook for up to 4 to 5 whistles.
- Let the pressure settle down. Mash the dal and keep ready.
- In another cooking pan, heat 3 tbsp of groundnut oil and add 1/2 tsp of mustard seeds.
- Also, add 1/2 tsp cumin seeds and 1/4 tsp fenugreek seeds.
- Let the mustard seeds crackle for few seconds.
- Add 2 chopped garlic with a slit green chilli and two split red chillies.
- Put a 1/4 tsp of asafoetida and fry 30 seconds until the garlic bits become aromatic.
- Add 1/2 cup chopped onion and saute until light brown stage.
- Next, add the 2 cups chopped gongura leaves and saute in oil for a min.
- The leaves start sweating, add 1 ½ tsp of sambar powder and a 1/2 cup of water, cover with a lid and cook for around 8 minutes. Gongura leaves are thick and need more time to cook completely.
- Next, add the mashed dal with a cup of water, mix well.
- Add 1.5 tsp of rock salt and an extra cup of water to adjust the consistency of the Gongura pappu.
- Cover with the lid and keep in simmer for five minutes.
- Switch off and serve the Gongura dal with rice.
Video
Notes
Tips:
1) Sorrel leaves are thick in nature and need more time to cook compared to other greens. Hence make sure to cook the leaves properly to avoid digestion problems.
2) Though toor dal is the best choice for this Pulicha keerai paruppu kootu, you can also use moong dal as an alternative.
3) Gongura dal is best with rice. Also tastes great with chapati and rotis.
1) Sorrel leaves are thick in nature and need more time to cook compared to other greens. Hence make sure to cook the leaves properly to avoid digestion problems.
2) Though toor dal is the best choice for this Pulicha keerai paruppu kootu, you can also use moong dal as an alternative.
3) Gongura dal is best with rice. Also tastes great with chapati and rotis.
Nutrition
Calories: 180kcal
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