Main Course

Gongura Pappu

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

Izvorni recept autora Forkin

Ukupno vrijeme: 50 min
Porcije: 4
Težina: Srednje

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Priprema

Sastojci

0,75 šalicatoor dal, rinsed
2 šalicagongura leaves, cleaned and chopped
3 šalicawater
3 komgreen chili, slit
0,5 žličicaturmeric powder
1 žličicasalt

tempering

2 žlicasesame oil
1 žličicamustard seed
1 žličicacumin seed
2 komdry red chili, broken
3 češanjgarlic, minced
0,25 žličicaasafetida
2 gcurry leaf

Oprema

pressure cooker · small pan · potato masher

Postupak

Korak po korak

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

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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