Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, gongura pappu. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Gongura Pappu is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Gongura Pappu is something which I’ve loved my whole life.
gongura pappu is one of the delicious pappu varieties from andhra cuisine. Red sorrel leaves are called as gongura in telugu. Dal and gongura cooked together makes this tangy dal gongura pappu.
To get started with this recipe, we must first prepare a few components. You can cook gongura pappu using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Gongura Pappu:
- Make ready tuvar dal (pigeon pea lentil), soaked for 30 minutes
- Prepare gongura (sorrel) leaves, chopped
- Make ready salt
- Get turmeric powder
- Prepare green chilies, chopped
- Make ready onion, sliced
- Make ready " ginger, sliced
- Prepare tomato, chopped (opt)
- Make ready oil
- Get whole dry red chilies
- Make ready mustard seeds
- Prepare cumin seeds
- Prepare urad dal (split black gram)
- Prepare garlic cloves, chopped
- Make ready curry leaves
- Get coriander leaves, chopped
Gongura pappu recipe - This is made by boiling red sorrel leaves and toor dal in pressure cooker. This is Andhra style dal recipe where term pappu means dal. Gongura leaves are sour in taste which. One such yummy recipe is this Gongura Pappu.
Steps to make Gongura Pappu:
- Pick only the leaves. Wash well and drain.
- Pressure cook the lentils, greens, salt, turmeric powder, onion, green chilies, ginger and tomatoes for 5-6 whistles.
- Mash them slightly and keep aside.
- Heat oil in a pan & temper with dry red chilies, mustard seeds & cumin - seeds. After it stops spluttering, add the garlic, urad dal & curry leaves. - Saute for some time and pour this tempering over the prepared dal.
- Garnish with chopped coriander leaves and serve with plain steamed rice.
Pappu is an integral part of Lunch Menu in Andhra Toor dal is often cooked with leafy vegetables like Palakura (spinach), Gongura, malabar spinach. Gongura pappu or Gongura dal is an Andhra recipe with the Gongura leaves and lentils or dal. Gongura (also known as pitwaa or sorrel leaves) is a green, leafy plant that has many different uses in Indian cuisine. The popular Gongura Pickle is found in most Indian. I learnt to make Gongura Pappu or Khatta Bhaji Dal as called in North from my sis's mother-in-law she is one awesome cook.
So that’s going to wrap it up for this special food gongura pappu recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
