Main Course

Gongura Pappu

Name: Gongura Pappu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 0.75 cup toor dal rinsed; 2 cup gongura leaves cleaned and chopped; 3 cup water; 3 pcs green chili slit; 0.5 tsp turmeric powder; 1 tsp salt; 2 tbsp sesame oil; 1 tsp mustard seed; 1 tsp cumin seed; 2 pcs dry red chili broken; 3 clove garlic minced; 0.25 tsp 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.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium

Allergen information: may contain mustard and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

0.75 cuptoor dal, rinsed
2 cupgongura leaves, cleaned and chopped
3 cupwater
3 pcsgreen chili, slit
0.5 tspturmeric powder
1 tspsalt

tempering

2 tbspsesame oil
1 tspmustard seed
1 tspcumin seed
2 pcsdry red chili, broken
3 clovegarlic, minced
0.25 tspasafetida
2 gcurry leaf

Equipment

pressure cooker · small pan · potato masher

The method

Step by step

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

Keep it good

Storage

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

Reheating

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