Main Course

Gongura Pappu

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

Ett originalrecept av Forkin

Total tid: 50 min
Portioner: 4
Svårighetsgrad: Medel

Allergeninformation: kan innehålla senap och sesam. Kontrollera alltid ingrediensförpackningen om du har en allergi.

Förberedelser

Ingredienser

0,75 kopptoor dal, rinsed
2 koppgongura leaves, cleaned and chopped
3 koppwater
3 stgreen chili, slit
0,5 tskturmeric powder
1 tsksalt

tempering

2 msksesame oil
1 tskmustard seed
1 tskcumin seed
2 stdry red chili, broken
3 klyftagarlic, minced
0,25 tskasafetida
2 gcurry leaf

Utrustning

pressure cooker · small pan · potato masher

Gör så här

Steg för steg

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

Håll det gott

Förvaring

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

Uppvärmning

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