Main Course

Gongura Pappu

Name: Gongura Pappu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 porsiyon
Cuisine: indian
Ingredients: 0,75 su bardağı toor dal rinsed; 2 su bardağı gongura leaves cleaned and chopped; 3 su bardağı water; 3 adet green chili slit; 0,5 çay kaşığı turmeric powder; 1 çay kaşığı salt; 2 yemek kaşığı sesame oil; 1 çay kaşığı mustard seed; 1 çay kaşığı cumin seed; 2 adet dry red chili broken; 3 diş garlic minced; 0,25 çay kaşığı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 50 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: hardal ve susam içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

0,75 su bardağıtoor dal, rinsed
2 su bardağıgongura leaves, cleaned and chopped
3 su bardağıwater
3 adetgreen chili, slit
0,5 çay kaşığıturmeric powder
1 çay kaşığısalt

tempering

2 yemek kaşığısesame oil
1 çay kaşığımustard seed
1 çay kaşığıcumin seed
2 adetdry red chili, broken
3 dişgarlic, minced
0,25 çay kaşığıasafetida
2 gcurry leaf

Ekipman

pressure cooker · small pan · potato masher

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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