Main Course

Gongura Pappu

Name: Gongura Pappu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 racions
Cuisine: indian
Ingredients: 0,75 tassa toor dal rinsed; 2 tassa gongura leaves cleaned and chopped; 3 tassa water; 3 u green chili slit; 0,5 ct turmeric powder; 1 ct salt; 2 cs sesame oil; 1 ct mustard seed; 1 ct cumin seed; 2 u dry red chili broken; 3 gra garlic minced; 0,25 ct asafetida; 2 g curry leaf

Gongura pappu is a traditional South Indian lentil stew made with sorrel leaves (gongura) and toor dal. This flavorful and tangy dish is a staple in Andhra cuisine, offering a unique sour taste balanced by aromatic spices. It's typically served with rice.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir mostassa i sèsam. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

0,75 tassatoor dal, rinsed
2 tassagongura leaves, cleaned and chopped
3 tassawater
3 ugreen chili, slit
0,5 ctturmeric powder
1 ctsalt

tempering

2 cssesame oil
1 ctmustard seed
1 ctcumin seed
2 udry red chili, broken
3 gragarlic, minced
0,25 ctasafetida
2 gcurry leaf

Estris

pressure cooker · small pan · potato masher

Elaboració

Pas a pas

1
Combine the toor dal, gongura leaves, green chilies, water, and turmeric powder in a pressure cooker.
Uns 5 min
Nota de cuina: Ensure the dal is thoroughly rinsed to remove any impurities.
2
Close the pressure cooker and cook for 3-4 whistles or until the dal is very soft and mushy.
Uns 15 min
Nota de cuina: Cooking time may vary based on your pressure cooker and dal type.
3
Allow the pressure to release naturally, then open the cooker and add the salt.
Uns 5 min
Nota de cuina: Adding salt after cooking helps the dal soften more evenly.
4
Mash the dal and gongura mixture thoroughly with a potato masher or the back of a spoon until smooth.
Uns 2 min
Nota de cuina: Achieve a smooth consistency for the best texture.
5
Heat the sesame oil in a small pan for tempering.
Uns 1 min
6
Add the mustard seeds and let them splutter.
Uns 1 min
7
Add the cumin seeds, dry red chilies, minced garlic, asafetida, and curry leaves.
Uns 1 min
8
Sauté the tempering ingredients until the garlic turns golden brown and fragrant.
Uns 2 min
Nota de cuina: Be careful not to burn the spices.
9
Pour the hot tempering over the mashed dal mixture and stir well to combine.
Uns 1 min
Nota de cuina: The sizzling sound indicates the tempering is properly incorporated.
10
Serve the Gongura Pappu hot with steamed rice or roti.

Conservació

Com conservar-ho

Store leftover Gongura Pappu in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to adjust consistency.