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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.
Pressure Cook the Dal
Cook the Gongura Leaves
Combine Dal and Gongura
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.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 268.93 calories per serving with 12.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Tempering (Tadka)
Finish and Serve
Add chopped vegetables like drumsticks (murungakkai) or bottle gourd (lauki) along with the dal in the pressure cooker for added nutrition and texture.
You can make this recipe with a mix of dals like toor dal and masoor dal (red lentils) for a different texture and flavor profile.
For extra heat, add a few cloves of crushed garlic to the tempering along with the other spices.
Toor dal is an excellent source of vegetarian protein, which is essential for muscle repair, building tissues, and overall body function.
Gongura leaves are packed with Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect the body against infections.
The combination of lentils and greens provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Sorrel leaves (gongura) are a natural source of iron, which is crucial for preventing anemia and maintaining healthy energy levels by aiding in red blood cell formation.
Yes, Gongura Pappu is a very healthy dish. It is rich in plant-based protein and dietary fiber from toor dal, which aids digestion. Gongura leaves are an excellent source of Vitamin C, iron, and antioxidants, which boost immunity and overall health.
A standard serving of Gongura Pappu (approximately 225g or 1 cup) contains around 250-300 calories. The calorie count can vary based on the amount of ghee or oil used in the preparation and tempering.
Absolutely. You can cook the soaked toor dal in a heavy-bottomed pot on the stovetop. It will take longer, about 45-60 minutes, for the dal to become completely soft. You may need to add more water as it cooks.
The sourness comes from the gongura leaves. If it's too tangy for your liking, you can balance it by adding a small pinch of jaggery or sugar. This will cut through the sourness without making the dal sweet.
It stores well in an airtight container in the refrigerator for up to 3 days. The dal tends to thicken upon cooling, so add a little hot water while reheating to achieve the desired consistency.
This recipe goes great with these complete meals
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