A classic Andhra dal featuring the unique tangy flavor of sorrel leaves (gongura) cooked with creamy toor dal. This hearty and sour lentil curry is a comforting staple, best enjoyed with hot rice, with an optional dollop of ghee for added richness.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
261cal
12gprotein
38gcarbs
Ingredients
1 cup Toor Dal (Rinsed and soaked for 30 minutes)
2 cup Gongura Leaves (Tightly packed, stems removed and washed thoroughly)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Gongura Pappu, Steamed Basmati Rice and Roasted Papad
Tangy Gongura Pappu with rice and crispy papad – a fiber-rich, homestyle delight that's gut-friendly!
This hyderabadi dish is perfect for lunch. With 621.25 calories and 22.95g of protein per serving, it's a low-fat option for your meal plan.
8gfat
2 tbsp Ghee (Divided)
1 tsp Mustard Seeds (For tempering)
1 tsp Cumin Seeds (For tempering)
2 pcs Dried Red Chillies (Broken into halves)
0.25 tsp Hing (Also known as asafoetida)
10 pcs Curry Leaves (For tempering)
Instructions
1
Pressure Cook the Dal
In a 3-liter pressure cooker, combine the soaked and drained toor dal, chopped onion, slit green chillies, crushed garlic, and turmeric powder.
Pour in 3 cups of water and mix well.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 12-15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Cook the Gongura Leaves
While the dal is cooking, heat 1 tablespoon of ghee in a separate pan or kadai over medium heat.
Add the thoroughly washed gongura leaves and sauté.
Cook for 5-7 minutes, stirring occasionally. The leaves will wilt, release water, and cook down into a dark, thick paste.
3
Combine Dal and Gongura
Once the pressure has released, open the cooker. Using a whisk or the back of a ladle, mash the cooked dal to a smooth, creamy consistency.
Add the cooked gongura paste, red chilli powder, and salt to the mashed dal. Stir until everything is well combined.
If the dal seems too thick, add 1/2 to 1 cup of hot water to achieve your desired consistency.
Bring the mixture to a gentle boil and let it simmer for 5-7 minutes, allowing the tangy flavor of the gongura to infuse into the dal.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 1 tablespoon of ghee over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds, broken dried red chillies, and hing. Sauté for about 30 seconds until aromatic.
Finally, add the curry leaves and be cautious as they will splutter. Cook for a few seconds until they turn crisp.
5
Finish and Serve
Immediately pour the hot tempering over the simmering dal. You will hear a satisfying sizzle.
Stir gently to incorporate the tempering, then turn off the heat.
Let the dal rest for 5 minutes for the flavors to meld.
Serve hot Gongura Pappu with steamed rice, papad, and a dollop of ghee on top.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
