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A classic Andhra dal featuring the unique tangy flavor of sorrel leaves (gongura) cooked with creamy toor dal. This vibrant and zesty dish, finished with a garlic tempering, is a perfect companion to hot steamed rice and ghee.
For 4 servings
Pressure Cook the Dal
Prepare the Gongura Paste
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A classic Andhra dal featuring the unique tangy flavor of sorrel leaves (gongura) cooked with creamy toor dal. This vibrant and zesty dish, finished with a garlic tempering, is a perfect companion to hot steamed rice and ghee.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 277.37 calories per serving with 12.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Dal and Gongura
Prepare the Tempering (Tadka)
Finish and Serve
While toor dal is traditional, you can make this with a mix of toor dal and masoor dal (red lentils) for a quicker cooking time and a slightly different texture.
For extra heat, increase the number of green chillies and dry red chillies. You can also add a pinch of ground black pepper along with the red chilli powder.
Add diced vegetables like drumsticks or brinjal (eggplant) to the pressure cooker along with the dal for a more wholesome dish.
To make this recipe vegan, simply replace the ghee used for tempering with a neutral vegetable oil or coconut oil.
Toor dal is an excellent source of protein and essential amino acids, which are crucial for muscle repair, cell generation, and overall body function.
The combination of dal and gongura leaves provides ample dietary fiber, which aids digestion, prevents constipation, promotes gut health, and helps in maintaining stable blood sugar levels.
Gongura leaves are a powerhouse of vitamins like A and C, and minerals like iron, calcium, and folic acid, which are vital for boosting immunity, improving vision, and supporting bone health.
Turmeric, garlic, and cumin used in the dal and tempering contain potent bioactive compounds with anti-inflammatory and antioxidant properties, helping to combat oxidative stress and support overall wellness.
Gongura, also known as Sorrel Leaves or Roselle, is a leafy green vegetable widely used in Andhra cuisine. It is prized for its distinctly sour and tangy flavor, which adds a unique character to dishes like dal, pickles, and chutneys.
Yes, Gongura Dal is very healthy. It's a great source of plant-based protein from the toor dal and is rich in vitamins A and C, iron, and antioxidants from the gongura leaves. The fiber content aids digestion, making it a nutritious and balanced dish.
A single serving of Gongura Dal (approximately 1 cup or 250g) contains around 260-290 calories. The exact count can vary based on the amount of ghee or oil used in the tempering.
If your dal tastes overly sour, you can balance it by adding a small pinch of jaggery or sugar. You can also increase the amount of red chilli powder or salt slightly, as spice and salt help cut through the sourness.
Absolutely. To cook without a pressure cooker, soak the dal for at least an hour. Then, cook it in a deep pot with water, onion, tomato, and spices. It will take about 45-60 minutes for the dal to become soft and mushy. Proceed with the rest of the recipe as directed.
Gongura Dal can be stored in an airtight container in the refrigerator for up to 3 days. It tends to thicken upon cooling, so you may need to add a little hot water while reheating to adjust the consistency.