Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, gongura pappu. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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.
Gongura Pappu is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Gongura Pappu is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have gongura pappu using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Gongura Pappu:
- Prepare 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
- Make ready 2-3 cups gongura (sorrel) leaves, chopped
- Take to taste salt
- Make ready 1 tsp. turmeric powder
- Take 2 green chilies, chopped
- Make ready 1 onion, sliced
- Prepare 1 " ginger, sliced
- Make ready 1 tomato, chopped (opt)
- Take 1-2 tbsp. oil
- Take 2-3 whole dry red chilies
- Make ready 1/2 tsp. mustard seeds
- Make ready 1/2 tsp. cumin seeds
- Get 1 tsp. urad dal (split black gram)
- Take 3 garlic cloves, chopped
- Make ready 1 sprig curry leaves
- Get 1 tsp. coriander leaves, chopped
Gongura leaves are sour in taste which. You must try this lip smacking Gongura Pappu which has a natural tangy taste from the Gongura leaves and packed with flavours from the garlic and subtle spices. Serve the dal for an Indian lunch or. 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 is going to wrap it up for this special food gongura pappu recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
