Gongura Pappu Recipe, Gongura Dal

Gongura Pappu Recipe, Gongura Dal

Gongura Pappu Recipe, Gongura Dal

Gongura Pappu Recipe – Sour Gongura leaves is sautéed and slow cooked with boiled lentils and given a flavoured tempering.

Gongura Pappu Recipe – Sour Gongura leaves is sautéed and slow cooked with boiled lentils and given a flavoured tempering.

When it comes to food I must say I am lucky to be associated with many states of India. I just love the staple and favourite food of these states. And I have a special liking towards Andhra food as I was brought up there. Andhra Cuisine is Fiery, Flavoury and Tasty.

The most common menu in any Telugu family is the Pickle and pappu, which means dal. No Andhra Restaurant serves meal without Avakai, Gongura Pickle and Pappu. Gongura Pappu Recipe in one such dal which we cannot afford to miss making it when there is fresh Gongura Leaves at home.

Gongura Pappu Recipe – Sour Gongura leaves is sautéed and slow cooked with boiled lentils and given a flavoured tempering.

I prepare 2-3 varieties of Gongura Pappu Recipe. When I have a bunch of Gongura, I divide into two and then I make one variation which my husband likes and then the version which I like and what I have been eating since my childhood. As usual I have given the variation under the Notes section after the Recipe. And yes, this Gongura Pappu Recipe goes very well with Garlic Tempering.

So let us see how to make Gongura Pappu Recipe

Gongura Pappu Recipe, Gongura Dal
Serves 4
Gongura Pappu Recipe – Sour Gongura leaves is sautéed and slow cooked with boiled lentils and given a flavoured tempering.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
136 calories
10 g
0 g
11 g
2 g
1 g
104 g
75 g
4 g
0 g
10 g
Nutrition Facts
Serving Size
104g
Servings
4
Amount Per Serving
Calories 136
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 75mg
3%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
6%
Sugars 4g
Protein 2g
Vitamin A
24%
Vitamin C
306%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Fresh Gongura leaves: ½ bunch
  2. Toor Dal: 1 Cup
  3. Green Chillies: 5-6
  4. Coriander Leaves: ½ cup finely chopped
  5. Besan (Gram Flour): 1 tbsp.
  6. Salt: As per taste
  7. Oil: 1 tbsp.
  8. Mustard: 1 Spoon each
  9. Cumin Seeds: 2 spoons
  10. Turmeric and Asafoetida: ¼ tsp. each
  11. Curry Leaves: Few
For Tempering
  1. Oil: 2 tbsp.
  2. Garlic Pods Split: ¼ cup
  3. Red Chillies: 2
  4. Mustard, Cumin and Fenugreek Seeds: ½ spoon each
Instructions
  1. Gently pluck the gongura leaves from the stem, wash it and then roughly chop.
  2. Pressure Cook Toor dal for 2 whistles or until becomes soft enough to mash into a paste texture and keep it side
  3. Grind Together Coriander leaves, 1 spoon of cumin seeds and green chillies to a coarse paste.
  4. Heat oil in a pan and add in mustard and cumin seeds to splutter, followed by turmeric and asafoetida.
  5. Now add in the prepared paste and fry until the aroma of coriander leaves comes out.
  6. Add the chopped Gongura leaves and fry it until the leaves change the colour. This happens very quickly so make sure to switch off the stove immediately to avoid the leaves getting over cooked or burnt.
  7. Mash the dal to a nice paste, and transfer it to a cooking vessel.
  8. Add in the fried Gongura mixture, salt and sufficient water and bring it to boil.
  9. In a small bowl add the gram flour along with some water to make it into a watery paste without lumps.
  10. Add this to the boiling dal, mix well and simmer for 2-3 mins.
For the Tempering
  1. Heat oil in a small pan and then add in the slit garlic pods. Once they start turning to golden brown colour add mustard, cumin fenugreek seeds and fry for few seconds. Finally add in the broken red chillies and switch off the stove.
  2. You can add this tempering in the dal directly or you can pour it after mixing hot rice with dal.
Notes
  1. Add little bit of tamarind extract if you feel that the leaves are not sour enough.
  2. Variation 1: You can replace green chillies with red chilli powder
  3. Variation 2: Fry Chopped Onions and Gongura leaves and mix with the dal as mentioned above and add chilli powder instead of green chillies. Onions add up the taste.
beta
calories
136
fat
11g
protein
2g
carbs
10g
more
Krishrecipes http://www.krishrecipes.com/
Step By Step Preparation of Gongura Pappu Recipe

Gently pluck the gongura leaves from the stem, wash it and then roughly chop.

Pressure Cook Toor dal for 2 whistles or until becomes soft enough to mash into a paste texture and keep it side

Grind Together Coriander leaves, 1 spoon of cumin seeds and green chillies to a coarse paste.

Heat oil in a pan and add in mustard and cumin seeds to splutter, followed by turmeric and asafoetida.

Now add in the prepared paste and fry until the aroma of coriander leaves comes out.

Gongura Pappu Recipe – Sour Gongura leaves is sautéed and slow cooked with boiled lentils and given a flavoured tempering.

Add the chopped Gongura leaves and fry it until the leaves change the colour. This happens very quickly so make sure to switch off the stove immediately to avoid the leaves getting over cooked or burnt.

Gongura Pappu Recipe – Sour Gongura leaves is sautéed and slow cooked with boiled lentils and given a flavoured tempering.

Mash the dal to a nice paste, and transfer it to a cooking vessel.

Add in the fried Gongura mixture, salt and sufficient water and bring it to boil.

Gongura-Pappu-Recipe-4

In a small bowl add the gram flour along with some water to make it into a watery paste without lumps.

Gongura Pappu Recipe – Sour Gongura leaves is sautéed and slow cooked with boiled lentils and given a flavoured tempering.

Add this to the boiling dal, mix well and simmer for 2-3 mins.

Gongura Pappu Recipe – Sour Gongura leaves is sautéed and slow cooked with boiled lentils and given a flavoured tempering.

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