Name: Gongura pappu (Gongura dal)
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Ingredients: 0.5 cup Toor Dal; 0.25 cup Moong Dal; 0.5 cup Gongura Leaves (finely chopped); 0.5 Onion (chopped); 1 Green Chilli; 0.25 tsp Turmeric Powder; 1 tbsp Ghee; 0.25 tsp Mustard Seeds; 0.25 tsp Cumin Seeds; 1 Red Chilli; 0 Hing (Asafoetida) (pinch); 1 Garlic Clove; 8 Curry Leaves; 0.25 tsp Chilli Powder; 0 Salt (as per taste); 0 Water (as required)

Instructions

Gongura Pappu, a tangy and nutritious dal made with the unique flavor of gongura leaves, blending perfectly with lentils for a comforting Andhra-style meal.
This recipe will make 4-5 servings of Gongura pappu (Gongura Dal)
Rinse the toor dal and moong dal thoroughly under running water. Soak both dals together in water for about 30 minutes, then drain.
In a pressure cooker, combine the soaked dals, chopped gongura leaves, chopped onion, slit green chilli, turmeric powder, and enough water to cover the ingredients. Cook for about 3-4 whistles or until the dals are soft and fully cooked.
Once the pressure releases naturally, open the cooker and mash the dals lightly with the back of a spoon. If the dal mixture is too thick, adjust the consistency by adding a little water. Add salt to taste and mix well.
For the tempering, heat ghee in a small pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, broken red chilli, crushed garlic, curry leaves, and a pinch of hing. Fry until the garlic turns golden brown.
Pour the tempering over the cooked dal. Add chilli powder and mix well.
Simmer the Gongura Pappu for an additional 2-3 minutes to allow the flavors to meld together.
Serve the Gongura Pappu hot, garnished with fresh coriander leaves if available. It pairs beautifully with rice or chapatis for a tangy, hearty, and comforting meal.