Learn How To Make Gongura Dal / Sorrel Leaves Dal With Chef. Lakshmi Only On Variety Vantalu.
Gongura Pappu / Sorrel Leaves Dal is one of the delicious dal recipes from Andhra Pradesh and Telangana. Red Sorrel leaves are called as Gongura in Telugu. Dal and Sorrel cooked together to make this tangy dal Gongura Pappu. It is served with white rice, ghee, pickle, and papad or its variations. It can also be served with pulka or any roti. This simple to make dal recipe is one of the best ways to include green leafy vegetables in our daily life.
Ingredients used in Gongura Pappu
• Garlic - 6 number
• Dry red chilies - 3 number.
• Mustard seeds - 1 teaspoon.
• Oil - as required.
• Gongura leaves/sorrel leaves - 2 bunch.
• Toor dal ( boiled) - 1 cup.
• Salt - to taste.
• Green chilies - 5 number.
• Turmeric powder - pinch
Fenugreek Seeds -1 Tea Spoon
Method:
1. Wash gongura and keep it aside.
2. firstly wash Yellow Split Peas /toor dal thoroughly in running water.
3. Put the rice in the cooker and cover with a lid.
4. Pressure cook it on high heat for 3-4 whistles and turn off the heat.
5. Heat oil in a pan, add mustard seeds, cumin seeds, dry red chilies and saute it.
6. Now add crushed garlic, sliced onions, turmeric powder, chopped curry leaves, green chilies, salt and mix well.
7. In the same pan, add sorrel leaves and cook it for about 5 minutes.
8. Then add boiled dal and cook by adding salt in small quantities (to taste) till gravy loses its mushy consistency.
9. Delicious Gongura Pappu is now ready to serve.
