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 skodelica toor dal rinsed; 2 skodelica gongura leaves cleaned and chopped; 3 skodelica water; 3 kos green chili slit; 0,5 žlička turmeric powder; 1 žlička salt; 2 žlica sesame oil; 1 žlička mustard seed; 1 žlička cumin seed; 2 kos dry red chili broken; 3 strok garlic minced; 0,25 žlička 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.

Izvirni recept avtorja Forkin

Skupni čas: 50 min
Porcije: 4
Zahtevnost: Srednje

Informacije o alergenih: lahko vsebuje gorčica in sezam. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

0,75 skodelicatoor dal, rinsed
2 skodelicagongura leaves, cleaned and chopped
3 skodelicawater
3 kosgreen chili, slit
0,5 žličkaturmeric powder
1 žličkasalt

tempering

2 žlicasesame oil
1 žličkamustard seed
1 žličkacumin seed
2 kosdry red chili, broken
3 strokgarlic, minced
0,25 žličkaasafetida
2 gcurry leaf

Oprema

pressure cooker · small pan · potato masher

Postopek

Korak za korakom

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

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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