Gongura is a leafy vegetable. Gongura leaves are also called Sorrel leaves which is full of vitamins and minerals. Gongura Pappu is a very delicious south indian dish with lots of garlic.
Ingredients
Gongura/Sorrel leaves
1 cup toor dal
5-6 green chilies
1/4 tsp turmeric powder
1/2 tsp red chili powder for more spiciness(optional)
salt to taste
For Tempering
2 tbsp oil
10 garlic cloves
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
4-5 red chilies
a big pinch of hing
a few curry leaves
Gongura/Sorrel leaves
1 cup toor dal
5-6 green chilies
1/4 tsp turmeric powder
1/2 tsp red chili powder for more spiciness(optional)
salt to taste
For Tempering
2 tbsp oil
10 garlic cloves
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
4-5 red chilies
a big pinch of hing
a few curry leaves
Preparation
Wash and cut gongura leaves roughly.
Cut green chili lengthwise. Cut red chili into small pieces.
Crush garlic cloves.
Wash and soak toor dal in water for 15-30 minutes.
Procedure
Cook toor dal on medium heat until the dal is cooked 50%. Then add roughly chopped gongura leaves, green chili and salt. Cook on medium flame for 5-10 minutes. As an alternative method you can also cook both dal and gongura together in the pressure cooker.
Tempering
In a small sauce pan heat up 1 tsp oil and fry the garlic cloves until they are light brown. Transfer them into the dal and add 1 more tbsp of oil to the sauce pan. When the oil is hot add fenugreek seeds followed by mustard and cumin seeds. Keep stirring. When the mustard seeds start popping add red chilli, hing and curry leaves. When the red chilies are changing color turn off the stove and add this to dal. After adding the seasoning continue cooking the dal for 5 more minutes on low to low medium flame. Check the salt and turn off the stove. It goes excellent with rice. Enjoy.
Helpful Tips
Garlic brings a lot of flavor and taste to this dal. So I would recommend you to use garlic unless you have any restrictions.
Health Information
Gongura/Sorrel leaves contain lots of vitamin A and vitamin C.
They are good source of iron, calcium, magnesium and potassium.
They are also a good source of fiber.
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Wash and cut gongura leaves roughly.
Cut green chili lengthwise. Cut red chili into small pieces.
Crush garlic cloves.
Wash and soak toor dal in water for 15-30 minutes.
Procedure
Cook toor dal on medium heat until the dal is cooked 50%. Then add roughly chopped gongura leaves, green chili and salt. Cook on medium flame for 5-10 minutes. As an alternative method you can also cook both dal and gongura together in the pressure cooker.
Tempering
In a small sauce pan heat up 1 tsp oil and fry the garlic cloves until they are light brown. Transfer them into the dal and add 1 more tbsp of oil to the sauce pan. When the oil is hot add fenugreek seeds followed by mustard and cumin seeds. Keep stirring. When the mustard seeds start popping add red chilli, hing and curry leaves. When the red chilies are changing color turn off the stove and add this to dal. After adding the seasoning continue cooking the dal for 5 more minutes on low to low medium flame. Check the salt and turn off the stove. It goes excellent with rice. Enjoy.
Helpful Tips
Garlic brings a lot of flavor and taste to this dal. So I would recommend you to use garlic unless you have any restrictions.
Health Information
Gongura/Sorrel leaves contain lots of vitamin A and vitamin C.
They are good source of iron, calcium, magnesium and potassium.
They are also a good source of fiber.
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