Gongura Pappu | Sorrel Leaves Dal is a very popular Dal Variety in Andhra Cuisine. The Sorrel leaves are cooked with dal and other Indian Spices and served with hot Steaming rice.
Sorrel Leaves has a natural tanginess. Gongura is a plant grown for its edible leaves in India. Gongura comes in 2 varieties green stemmed leaf and red stemmed leaf. The red stemmed leaves are more sour than the green ones. Sorrel leaf is known as Gongura in Telugu, pulicha keerai in Tamil and Pitwaa in Hindi. We need to balance the salt and spices with the tanginess from the gongura in this dal for it to be really delicious; otherwise you will end up with a super tangy pappu.
We can make many wonderful recipes with Gongura (Sorrel) leaves. One such yummy recipe is this Gongura Pappu. Pappu is an integral part of Lunch Menu in Andhra Cuisine. We can even say that an Andhra meal is incomplete without a dal dish cooked with some veggie.
Pappu (Dal):
Toor Daal (Kandi Pappu) or Moong Daal (Pesara Pappu) cooked with a vegetable or green. Generally masala is not added to the dal. Some regions include garlic and onion in the seasoning while some regions prefer asafetida (hing). Toor dal is often cooked with leafy vegetables like Palakura (spinach), Gongura, malabar spinach, and vegetables such as tomato and mango. Sometimes the cooked version of the dal is replaced with a roast and ground version of the dal like Kandi pachadi (roasted toor daal ground with red chiles) and pesara pachadi (soaked moong daal ground with red chilies or green chilies).
Variations in Gongura Pappu
We can bring in many variations in Gongura Pappu.
Many Andhra people like to add cooked peanuts along with their Gongura Pappu. One of my neighbor, soak 1 handfuls of raw peanuts overnight and pressure cook it along with toor dal and add it to the cooked Gongura pappu.
Gongura leaves itself has the sourness nature in it and hence most of the time we don’t add additional tamarind or tomato to Gongura recipes. Even when we make Gongura Pulihora, the tanginess is only from the gongura leaves and we don’t add tamarind.
We can combine jeera, coconut and green chili and make a paste and add it to the dal
Gongura Pappu | Sorrel Leaves Dal is a very popular Dal Variety in Andhra Cuisine. The Sorrel leaves are cooked with dal and other Indian Spices and served with hot Steaming rice.
Pluck the leaves out of the Gongura Bunch and wash it thorougly.
Roughly chop the Gongura Leaves and set it aside. The Gongura leaves has sourness in it and hence we need to use only 2 cups or less. If we add more leaves then we need to increase other spices accordingly
Cooking Dal
Take Toor dal in a vessel and add turmeric powder and water and pressure cook for 4 whistles
Once the dal is cooked, mash the cooked dal and set it aside
Tempering Process
Heat oil in a pan. Add mustard seeds and cumin seeds and allow it to sputter
Then add curry leaves, red chili, green chili and saute for a minute
Cooking Gongura Dal
Once we are done with tempering, add the sliced onions and saute the onions till translucent
Add Chopped Gongura leaves and saute for a minute
Add 1/2 cup of water and cook the leaves for about 5-7 mins in medium to low flame
Then once the leaves are tender and the water is absorbed, add the mashed dal and give a good mix
Add Salt and give a final mix. Cook in low flame for 5 more mins and then switch off the flame
The delicious Gongura Pappu (Sorrel Leaves Dal) is now ready to serve!
Video
Notes
We can pressure cook raw peanuts along with toor dal and add it to the Pappu.
We can also ad garlic cloves during tempering
We can also pressure cook leaves along with dal. But the leaves gets cooked easily and its always good to cook leaves in an open vessel rather pressure cooking.
We can always substitute toor dal with moong dal or Masoor dal
Nutritional Info
Nutrition Facts
Gongura Pappu | Sorrel Leaves Dal
Amount Per Serving (1 Cup)
Calories 195Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 37g12%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:
PREPARING GONGURA LEAVES
Pluck the leaves out of the Gongura Bunch and wash it thorougly.
Roughly chop the Gongura Leaves and set it aside. The Gongura leaves has sourness in it and hence we need to use only 2 cups or less. If we add more leaves then we need to increase other spices accordingly
COOKING DAL
Take Toor dal in a vessel and add turmeric powder and water and pressure cook for 4 whistles
Once the dal is cooked, mash the cooked dal and set it aside
TEMPERING PROCESS
Heat oil in a pan. Add mustard seeds and cumin seeds and allow it to sputter
Then add curry leaves, red chili, green chili and saute for a minute
COOKING GONGURA DAL
Once we are done with tempering, add the sliced onions and saute the onions till translucent
Add Chopped Gongura leaves and saute for a minute. Add 1/2 cup of water and cook the leaves for about 5-7 mins in medium to low flame
Then once the leaves are tender and the water is absorbed, add the mashed dal and give a good mix. Add Salt and give a final mix. Cook in low flame for 5 more mins and then switch off the flame
The delicious Gongura Pappu (Sorrel Leaves Dal) is now ready to serve!
I liked your step by step instructions for making Gongura Pappu. I saw these leaves in the Indian store and thought to give it a try. Thanks for the recipe!
I liked your step by step instructions for making Gongura Pappu. I saw these leaves in the Indian store and thought to give it a try. Thanks for the recipe!
So glad Thank you