Main Course

Gongura Pappu

Name: Gongura Pappu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portioner
Cuisine: indian
Ingredients: 0,75 kop toor dal rinsed; 2 kop gongura leaves cleaned and chopped; 3 kop water; 3 stk. green chili slit; 0,5 tsk. turmeric powder; 1 tsk. salt; 2 spsk. sesame oil; 1 tsk. mustard seed; 1 tsk. cumin seed; 2 stk. dry red chili broken; 3 fed garlic minced; 0,25 tsk. 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.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde sennep og sesam. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

0,75 koptoor dal, rinsed
2 kopgongura leaves, cleaned and chopped
3 kopwater
3 stk.green chili, slit
0,5 tsk.turmeric powder
1 tsk.salt

tempering

2 spsk.sesame oil
1 tsk.mustard seed
1 tsk.cumin seed
2 stk.dry red chili, broken
3 fedgarlic, minced
0,25 tsk.asafetida
2 gcurry leaf

Udstyr

pressure cooker · small pan · potato masher

Fremgangsmåde

Trin for trin

1
Combine the toor dal, gongura leaves, green chilies, water, and turmeric powder in a pressure cooker.
Ca. 5 min.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: Achieve a smooth consistency for the best texture.
5
Heat the sesame oil in a small pan for tempering.
Ca. 1 min.
6
Add the mustard seeds and let them splutter.
Ca. 1 min.
7
Add the cumin seeds, dry red chilies, minced garlic, asafetida, and curry leaves.
Ca. 1 min.
8
Sauté the tempering ingredients until the garlic turns golden brown and fragrant.
Ca. 2 min.
Kokkens note: Be careful not to burn the spices.
9
Pour the hot tempering over the mashed dal mixture and stir well to combine.
Ca. 1 min.
Kokkens note: The sizzling sound indicates the tempering is properly incorporated.
10
Serve the Gongura Pappu hot with steamed rice or roti.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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