If you are looking for healthy nutritious dal recipe beyond dal tadka, this traditional vegan Andhra Gongura Pappu aka sorrel leaves dal recipe can be of immense help!
If you like the dal tadka served in almost every Indian restaurant and takeaway across the UK(and around the world) chances are you like this mighty Andhra Gongura Pappu recipe.
Growing up,My dad would never return from the farmers market without at least 5 bunches of this gongura..
- What is Gongura Pappu?
- Types of Gongura Leaves
- INGREDIENTS FOR MAKING ANDHRA GONGURA PAPPU
- Step by Step Recipe for Gongura Pappu
- Different Cooking Methods
- How to Serve Gongura Pappu
- Weight Loss Tip
- Storage Suggestions
- What diets gongura pappu comes under?
- Andhra Gongura Pappu Recipe
- Looking for more Andhra Recipes?
What is Gongura Pappu?
Gongura = Sorrel leaves = a green leafy vegetable
Pappu = Dal = Lentils
Combining sorrel leaves and dal, we make this tangy and soul-satisfying gongura pappu. Gongura is a Telugu word for sorrel leaves and is considered as food goddess literally for Andhrites(people belonging to South Indian state called Andhra Pradesh).
Sorrel leaves dal as we truly translate to English is a very tangy, flavorful dal with tons of nutrients like iron in it from the goodness of sorrel leaves.
Gongura pappu is a delicious vegan dal that is unique to Andhra cuisine, lentils and sorrel leaves are usually slow-cooked on a pot and topped with a flavourful tempering(tadka).
Types of Gongura Leaves
Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety.
It is widely available in South India generally in all vegetable markets. In the UK, the best quality gongura is available in South Indian stores. Few varieties of sorrel leaves are available in the farmers markets as well through out London.
If you get hold of gongura leaves anytime, the best thing is to buy in bulk and freeze them so you can enjoy making gongura pappu anytime.
INGREDIENTS FOR MAKING ANDHRA GONGURA PAPPU
The main ingredients would be sorrel leaves and lentils no doubt.
the best lentils for making authentic gongura pappu is toor dal(kandhi pappu), you can also use moong dal and red lentils too.
apart from that you need an onion, green chilli and regular pantry staples
the gongura/sorrel leaves you to see are from an English farmers market hence are not looking exact but the leaves taste perfectly sour and much like gongura.
Step by Step Recipe for Gongura Pappu
This is the procedure I follow to make instant pot gongura pappu, but is the same for making on stove top or normal pressure cooker.
1- Take washed lentils, sorrel leaves, chopped onion, green chilli, red chilli powder, turmeric powder into the inner pot(if using an instant pot). Pour 2 cups of water and close the lid, set the pressure cooker mode ON by setting the timer for 5 minutes.
2-Once done, do a natural pressure release and switch on the SAUTE mode, add required salt and let it bubble so the excess liquid will get reduced.
3- Heat oil in a kadai and splutter mustard and cumin seeds, add in all dals mentioned under temper along with red dried chillis ,curry leaves and hing.
4-Pour over dal and mix well, allow to cook for further 2 minutes with a covered lid so the hing gets incorporated to the gongura pappu well.
Different Cooking Methods
Now this instant pot gongura pappu can be made in normal pot or a pressure cooker too.
If not having an instant pot, follow the same recipe for a normal pressure cooker and cook until 3 whistles.
If using a pot method also, follow the same procedure except adding gongura leaves when the dal is halfway cooked.
although you may need to add more water and cook under low to medium flame with a covered lid. It’s better to soak the dal ahead for 1 hour at least to save gas.
How to Serve Gongura Pappu
Sorrel leaves dal or Gongura pappu is best eaten with white rice. And that’s not Basmathi rice, it tastes best with short-grain rice. On the side, you see hoe mad eindian crackers and some (not) fried curd chillis.
You can have it with chapathi too or a nice rustic sourdough slice even(although not traditonal, it tasted great trust me!)
Weight Loss Tip
Those indian cracker aka vadiyalu and even dried curd chilli(majiga mirapakaya) need not be fried in oil. they can be done quickly in a microwave without a single drop of oil. Try it out and thank me later.
Try to have more dal with less rice with a veg side.
Sorel leaves dal tastes even better when it is ne day old.
Gongura pappu can be stored in fridge for days without any issues. This al is perfect for feezing also.
What diets gongura pappu comes under?
This sorrel leaves dal is suitable for vegan and gluten-free diets . Since much oil is not used , this can be consumed for weight loss and calorie counting diets too.Print
Andhra gongura pappu is a tangy and tasty nutritious dal made with sorrel leaves and lentils. Can be served with rice or roti.
- 1 bunch Gongura/Sorrel leaves
- ½ –¾ cup Toor dal
- 1 small onion roughly chopped
- 1 green chilli
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- salt to taste
- 2 cups of water
- 1 tablespoon vegetable oil
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon of urad and channa dal
- 2 garlic ods crushed
- 2 dried red chillis broken into pieces
- 1 spring curry leaves
- 2 dried curd chillis(optional)
- a pinch of red chilli powder(optional)
- 2 pinches of hing(asafoetida)
- Take washed lentils, sorrel leaves, chopped onion, green chilli, red chilli powder, turmeric powder into the inner pot(if using an instant pot). Pour 2 cups of water and close the lid, set the pressure cooker mode ON by setting the timer for 5 minutes.
- Once done, do a natural pressure release and switch on the SAUTE mode, add required salt and let it bubble so the excess liquid will get reduced.
- Heat oil in a Kadai and splutter mustard and cumin seeds, add in all dals mentioned under temper along with red dried chillis, crushed garlic, curd chillis if using, curry leaves and hing.
- Pour over dal and mix well, allow to cook for further 2 minutes with a covered lid so the hing gets incorporated to the gongura pappu well.
- Serve hot with rice or roti.
Normal Pressure cooker :
Repeat the same process and cook until 3 whistles before proceeding to season the dal.
Pot cooking method :
- If using a pot method also, follow the same procedure except adding gongura leaves when the dal is halfway cooked.
- although you may need to add more water and cook under low to medium flame with a covered lid. It’s better to soak the dal ahead for 1 hour at least to save gas.
Reduce red chilli powder according to your spice preference but adding green chilli is a must for us.
the water content is rough guidance, don’t worry if you end up not having enough water or more once dal is cooked, you can adjust later if NEEDED.
For different cooking methods, check the post above.
gongura Pappu tastes better even when stored for 4 days in the fridge. this dal can be frozen well too.
- Category: Side,Lunch
- Method: Pressure Cook
- Cuisine: Indian,South Indian
Keywords: gongura, dal, lentils, vegan