Today's Gongura pappu or dal with sorrel leaves is one such item. Gongura are the green leaves that are sour/tangy by nature. Pappu - the staple food of Andhra cuisine which is essentially a combination of either toor dal) or moong dal.Andhra kitchens boast of a variety of pappus ranging from plain, roasted dals to exotic variations. No daily meal is complete without this on the menu in Andhra.Pachadi made with these leaves is a delicacy in Andhra. You need to balance the salt and spices with the tanginess from the gongura in this dal for it to be really delicious; otherwise you will end up with a super tart pappu. Andhra cooking is also unique in that we use green and red (dry) chilies together in a lot of recipes. Gongura is very rich in iron, vitamins and folic acid. It has anti-oxidants essential for human nutrition. Sorrel leaf is known as Gongura in Telugu, pulicha keerai in Tamil and Pitwaa in Hindi. Many dishes are prepared with gongura in Andhra Pradesh.
For more recipes related to Gongura, checkout Gongura Mutton Chops
You can also find more Dal recipes like
Recipe Type: Dal varieties
1. Separate gongura leaves from the stem, wash and drain the water completely. Chop it finely and keep it ready. Pressure cook dal with a pinch of turmeric powder, garlic cloves and green chilies.Simmer down the heat to low and cook for 15 minutes. Switch off and let the pressure subside.
2. Heat a wide wok or pan, add the oil followed by mustard, chana dal, fenugreek seeds and dry red chilies. Now add the onions and stir till it changes its color. When onions turn transparent, add the chopped gongura leaves, turmeric powder, and salt and cook covered stirring in between.
3. Add chopped gongura leaves and stir it in. Sauté for 3-4 minutes, stirring frequently until the leaves wilt and become mushy. Add salt and let the dal come to a good rolling boil.
4. Switch off the flame and now your yummy Andhra Gongura pappu is ready to serve.
Hot steamed rice
Heat a small pan with ghee in it, once the ghee is hot, reduce the flame and add red chili powder and asafetida. (Optional)
Linking to Srivalli's Cooking from Cookbook Challenge Group.(CCC #33 June, Week 3)