Main Course

Gongura Pappu

Name: Gongura Pappu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 porties
Cuisine: indian
Ingredients: 0,75 kopje toor dal rinsed; 2 kopje gongura leaves cleaned and chopped; 3 kopje water; 3 st green chili slit; 0,5 tl turmeric powder; 1 tl salt; 2 el sesame oil; 1 tl mustard seed; 1 tl cumin seed; 2 st dry red chili broken; 3 teentje 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.

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan mosterd en sesam bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

0,75 kopjetoor dal, rinsed
2 kopjegongura leaves, cleaned and chopped
3 kopjewater
3 stgreen chili, slit
0,5 tlturmeric powder
1 tlsalt

tempering

2 elsesame oil
1 tlmustard seed
1 tlcumin seed
2 stdry red chili, broken
3 teentjegarlic, minced
0,25 tlasafetida
2 gcurry leaf

Keukengerei

pressure cooker · small pan · potato masher

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

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

Opwarmen

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