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, crushed garlic, curd chillis if using, 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.
5. 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.