Gongura Pappu Recipe – Tangy Sorrel Leaves Dal
Description:
Gongura Pappu, also known as Sorrel Leaves Dal, is a flavorful and tangy Andhra delicacy made using Gongura leaves, which bring a natural tartness to the dish. This dal is a delightful addition to any Indian meal, offering a perfect balance of earthy lentils and tangy greens. Known by various names across India, Gongura is called Sorrel Leaves in English, pulicha keerai in Tamil, Pundi Palle or Pundi Soppu in Kannada, and Ambaadi in Marathi. This wholesome vegetarian dish pairs beautifully with steamed rice and ghee for a satisfying lunch or dinner.
Recipe Overview
| Cuisine | Andhra Pradesh, India |
|---|---|
| Course | Main Course (Lunch/Dinner) |
| Diet | Vegetarian |
| Preparation Time | 15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 4 |
Ingredients
To Make the Dal
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1 cup |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Water | 3 cups |
For the Gongura Mixture
| Ingredient | Quantity |
|---|---|
| Sorrel Leaves (Gongura) (chopped) | 2 cups |
| Pearl Onions (Sambar Onions) (chopped) | 10 small |
| Green Chillies (slit) | 2 |
| Curry Leaves | 1 sprig |
| Garlic (finely chopped) | 4 cloves |
| Dry Red Chillies | 2 |
| Sesame Oil (Gingelly Oil) | 2 teaspoons |
| Salt | To taste |
Instructions
Step 1: Prepare the Dal
- Wash the Arhar dal thoroughly and add it to a pressure cooker.
- Add red chilli powder, turmeric powder, and three cups of water to the dal.
- Cook the dal for five whistles on medium flame. Once done, turn off the heat.
- Allow the pressure to release naturally. This ensures the dal continues to cook in the residual steam and becomes soft.
Step 2: Cook the Gongura Mixture
- Heat sesame oil in a pan over medium flame.
- Add dry red chillies, curry leaves, crushed garlic, and chopped onions.
- Toss in the slit green chillies and a pinch of salt. Sauté until the onions turn translucent and soft.
- Add the chopped Gongura leaves to the pan and stir well.
- Cook the Gongura leaves for about 2-3 minutes or until they reduce in volume and wilt completely.
Step 3: Combine and Simmer
- Once the Gongura mixture is cooked, add it to the pressure-cooked dal.
- Place the pressure cooker back on the stovetop and simmer the dal for about 5 minutes. This allows the tangy flavor of the Gongura leaves to infuse into the dal.
- Taste and adjust the seasoning by adding more salt or chili powder if required.
Step 4: Serve
- Transfer the Gongura Pappu to a serving bowl.
- Serve hot with steamed rice, a dollop of ghee, and accompaniments like Paruppu Podi (spiced lentil powder), Urulai Kizhangu Roast (spiced potato roast), Gorikayi Palya (cluster beans stir fry), and a bowl of curd.
Nutritional Information (Per Serving)
| Nutrient | Approx. Value |
|---|---|
| Calories | 180 kcal |
| Protein | 7 g |
| Carbohydrates | 27 g |
| Fat | 4 g |
| Fiber | 5 g |
| Iron | 3 mg |
| Calcium | 50 mg |
| Vitamin C | 10 mg |
Tips & Variations
- Tanginess: If you prefer extra tanginess, you can add a small piece of tamarind while cooking the Gongura mixture.
- Onions: If pearl onions are unavailable, regular onions can be used instead.
- Tempering: You can add a final tempering with mustard seeds and hing (asafoetida) for added flavor.
- Consistency: Adjust the consistency of the dal by adding a little water while simmering, depending on your preference.
Enjoy the irresistible flavors of Gongura Pappu—a dish that showcases the perfect harmony of tangy greens and hearty lentils!
