Gongura Pappu is a popular dish in Andhra and Telangana state which is prepared using Toor dal and Gongura leaves. The dal and gongura leaves are cooked together along with the spices to give a delicious curry which goes yummy with hot plain rice and ghee. The procedure of recipe is quite simple yet tastes flavourful. Addition of tomato is not required in this recipe as the sourness is as such available in the gongura leaves. The tangy flavour from gongura and spicy taste from the fresh green chillies gives a delicious punch to the dish. Since red chilli powder is not added in the recipe, adjust the quantity of green chillies according to taste bud.
1/2 Cup Toor dal
2 Tbsp Oil or Ghee
1 Tsp Mustard seeds
1 Tsp Cumin / Jeera seeds
2 Dry red chillies
1/4 Tsp Hing powder
4 Green chillies, sliced ( Adjust according to taste bud )
1 Onion, Finely chopped
1 Tsp Ginger garlic paste
1 Bunch Gongura leaves ( approx. 1 - 1 1/2 cups )
1/4 Tsp Turmeric powder
1/2 Tsp Cumin powder
Salt to taste
Pressure cook the toor dal by adding 1 1/2 Cups of water until soft and keep aside.
Heat oil in a pan and add mustard seeds.
Once it starts spluttering, add cumin seeds followed by red chillies and hing powder.
Add finely chopped onion followed by green chillies and saute till it turns into light brown color.
Add ginger garlic paste and saute till the raw smell goes off.
Now add gongura leaves followed by turmeric powder, cumin powder and salt.
Saute till the color of leaves changes and add little water.
Cook it for couple of minutes in a medium flame and add the cooked dal.
Mix well and let it cook for another couple of minutes.
Once done, remove from the flame and serve.
Serving Options :
Serve with hot rice and pickle.