Main Course

Gongura Pappu

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

Originálny recept od Forkin

Celkový čas: 50 min
Porcie: 4
Náročnosť: Stredná

Informácie o alergénoch: môže obsahovať horčica a sezam. Ak máte alergiu, vždy skontrolujte obaly surovín.

Príprava

Suroviny

0,75 šálkatoor dal, rinsed
2 šálkagongura leaves, cleaned and chopped
3 šálkawater
3 ksgreen chili, slit
0,5 lyžičkaturmeric powder
1 lyžičkasalt

tempering

2 lyžicasesame oil
1 lyžičkamustard seed
1 lyžičkacumin seed
2 ksdry red chili, broken
3 strúčikgarlic, minced
0,25 lyžičkaasafetida
2 gcurry leaf

Vybavenie

pressure cooker · small pan · potato masher

Postup

Krok za krokom

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

Správne uchovanie

Skladovanie

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

Ohrievanie

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