Gongura Pappu Recipe - Andhra Style

Here's a recipe for Gongura Pappu, a popular Andhra-style lentil curry made with Gongura leaves (sorrel leaves):

Ingredients:

• 1 cup toor dal (split pigeon peas)
• 2 cups Gongura leaves, washed and chopped
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• Salt to taste
• Water as needed
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Few curry leaves

Instructions:

1. Wash the toor dal (split pigeon peas) thoroughly and pressure cook it with 2 cups of water until soft and mushy. Set aside.
2. Heat oil in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
3. Add the chopped onions and green chilies. Sauté until the onions turn translucent.
4. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Add turmeric powder, red chili powder, coriander powder and salt. Mix well and cook for a couple of minutes.
7. Add the chopped Gongura leaves to the pan and mix well. Cook the leaves until they wilt down and release their juices, stirring occasionally. It may take around 5-7 minutes.
8. Once the Gongura leaves are cooked, add the cooked toor dal (split pigeon peas) to the pan. Mix well and simmer for another 5-7 minutes.
9. Adjust the consistency by adding more water if needed. Check for salt and spices and adjust according to your taste.
10. In a separate small pan, heat a little oil and add the asafoetida and curry leaves. Fry for a few seconds until fragrant, then add this tempering to the Gongura Pappu. Mix well.
11. Serve the Gongura Pappu hot with steamed rice or roti.

Enjoy the tangy and flavorful Gongura Pappu, a classic Andhra-style lentil curry made with Gongura leaves.

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