Main Course

Gongura Pappu

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

Alkuperäinen resepti: Forkin

Kokonaisaika: 50 min
Annoksia: 4
Vaikeustaso: Keskitaso

Allergeenitiedot: saattaa sisältää seuraavia: sinappi ja seesami. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

0,75 kuppitoor dal, rinsed
2 kuppigongura leaves, cleaned and chopped
3 kuppiwater
3 kplgreen chili, slit
0,5 tlturmeric powder
1 tlsalt

tempering

2 rklsesame oil
1 tlmustard seed
1 tlcumin seed
2 kpldry red chili, broken
3 kynsigarlic, minced
0,25 tlasafetida
2 gcurry leaf

Välineet

pressure cooker · small pan · potato masher

Valmistusohje

Vaihe vaiheelta

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

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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