Gongura Pappu, Steamed Basmati Rice and Roasted Papad

Instructions

1. 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. 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. 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. 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. 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.