Main Course

Gongura Pappu

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 50 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać gorczyca i sezam. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

0,75 szklankatoor dal, rinsed
2 szklankagongura leaves, cleaned and chopped
3 szklankawater
3 szt.green chili, slit
0,5 łyżeczkaturmeric powder
1 łyżeczkasalt

tempering

2 łyżkasesame oil
1 łyżeczkamustard seed
1 łyżeczkacumin seed
2 szt.dry red chili, broken
3 ząbekgarlic, minced
0,25 łyżeczkaasafetida
2 gcurry leaf

Sprzęt

pressure cooker · small pan · potato masher

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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