Gongura (also known as Ambadi or sorrel leaves) is a green, leafy plant that has many different uses in Indian cuisine. Gongura is a great source of Iron, folic acid and other anti-oxidants. Gongura comes in two varieties : one is green stem and the other being red variety which is sourer than the green/white stems variety. These Gongura leaves are used to prepare curries, stews, dals , pickles ….  Try this Authentic Andhra Gongura Dal recipe (Gongura Pappu).


Ingredients:-

Gongura / Sorrel Leaves  -3 cups (Discard stems,wash and Chopped)
Toor dal / Kandipappu  -1 Cup
Onion ,finely chopped - 1/2 medium (optional)
Green Chillies -5 ,sliced lenghtwise
Salt to taste
Turmeric Powder - 1/4 tsp
Tamarind pulp - 2 tbsp (adjust according to taste)(optional)
Chilli Powder - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Hing -a Pinch
Few Curry Leaves
Oil - 1 tsp



Method:-

Depending on the sourness of Gongura Tamarind can be used or omitted.

Soak the lemon sized tamarind for around half an hour in water or just microwave for 1 minute and extract the juice free of all the pulp and seeds.

Separate gongura leaves from the respective stems. Wash and Chop.

Wash the toor dal with water .Pressure cook toor dal along with  sliced green chillies,chopped gongura leaves,fiely chopped onion,turmeric powder adding about 2 1/2 cups water for 4-5 whistles.It takes more time for dal to cook with gongura leaves as they are sour.Do not open pressure cooker until all internal pressure is released.

When the pressure is released remove the cooked dal and add red chilli powder and salt.Mash it with a wooden pappu gutti or using an immersion blender or laddle into smooth paste. Check for the sourness if required add tamarind pulp.Mix well once again and cook on simmer heat for 7-8 minutes till the flavors come together.

Now, in a sauce pan, over medium heat, do the seasoning or tadka .Heat oil in a pan and add  mustard seeds.when they start spluttering add  cumin seeds ,hing and curry leaves .Turn off the heat and add tadka to the daal and mix well.

Serve hot with Rice or Chapati. Authenthic Andhra meal is ofcourse the combination of this dal mixed with rice, ghee and papad.

3 Comments:

  1. simply.food said...
    I have never tried sorrel leaves before ,this recipe sounds wonderful.
    Happy Cook / Finla said...
    Wish we got this leave here, i love this dal.
    soujanya said...
    my fav pappu.....looks grt!!

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