Gongura Pappu Recipe Andhra Style

Gongura Pappu, a traditional Andhra delicacy, combines the tangy flavor of gongura leaves with the richness of toor dal. This nutritious dish, also known as gongura dal, is perfect for pairing with plain rice and a drizzle of ghee. Follow this simple gongura pappu recipe to enjoy the authentic taste of Andhra cuisine at home.

Ingredients:

• Gongura leaves – 200gms

For boiling dal:

• Toor dal (yellow split) – 1/2 cup
• Garlic cloves (big) – 1
• Green chillies – 5
• Tomatoes (big) – 1
• Turmeric powder – 1 teaspoon
• Oil – 1 teaspoon
• Water – 3 to 4 cups

For tadka (tempering):

• Oil – 2 tablespoons
• Mustard seeds – 1 teaspoon
• Cumin seeds – 1 teaspoon
• Dry chilli (broken) – 5
• Curry leaves – 20
• Garlic cloves (big, crushed/sliced) – 2
• Onion (small, sliced) – 1

Method:

Preparation:

1. Wash and soak the toor dal for 30 minutes.
2. Chop the tomatoes and slit the chillies.
3. Chop the gongura leaves.

Boiling the dal:

1. In a pressure cooker, add the soaked dal, water, garlic, turmeric powder, and a teaspoon of oil.
2. Mix well and pressure cook for 4 to 5 whistles on medium flame.
3. Once the pressure releases, open the lid and mash the dal with a masher or the back of a ladle.

Making the tadka:

1. Heat oil in a small kadai or pan.
2. When the oil is warm, add mustard seeds. Once they crackle, add cumin seeds, dry chillies, sliced onion, and curry leaves. Stir well.
3. Add crushed or sliced garlic and cook until the onion turns golden and the garlic is light brown.
4. Add the gongura leaves, tomatoes, and green chillies. Cook until the leaves wilt and the mixture cooks in its own water.
5. Add 1 cup of water and cook until all the water is absorbed and the tomatoes are soft.

Combining:

1. Add the cooked dal to the tadka mixture, along with 1 cup of water, salt to taste, and 1 teaspoon of tamarind paste (optional).
2. Mix well and cook for 3 to 4 minutes on low flame with the lid closed, stirring occasionally.
3. Serve with plain rice and a drizzle of ghee.

Pressure Cooker Method:

1. Add all the ingredients (except tamarind and tempering ingredients) into the pressure cooker.
2. Cook as mentioned in the boiling dal section.
3. Add tamarind paste and required water, boil for 5 minutes on medium flame and then for 5 minutes on low flame.
4. Prepare the tadka separately, add it to the cooked dal immediately, mix well, and close the lid quickly to retain the aroma. Let it sit for 5 to 10 minutes before serving.

Nutritious:

This Gongura Pappu recipe is rich in protein from the toor dal and packed with vitamins and minerals from the gongura leaves. It’s a wholesome and healthy dish that combines the benefits of legumes and leafy greens, making it a nutritious addition to your diet.

Tips:

• If gongura leaves are not sour enough, add tamarind paste or dry tamarind pulp.
• If you don’t have a pressure cooker, cook the dal in an open vessel until done, then add vegetables.
• Add salt only after the dal is cooked to reduce cooking time.
• The same recipe can be used with methi (fenugreek leaves), spinach, mango, or green chillies.

Pic Credits: Fat Rainbow