Gongura Pappu

1. 1
   prep

   Prep the dal and greens.

   1.Rinse the toor dal until the water runs mostly clear.

   2.Pick and wash the gongura leaves well to remove any grit.

   3.Chop the onion and tomato, slit the green chili, and lightly crush the garlic.
2. 2
   pressure cook · ~20 min

   Cook the dal until soft.

   1.Add toor dal, tomato, green chili, turmeric powder, salt, and 3 cups water to a pressure cooker.

   2.Cook on medium heat for 4 whistles, then let the pressure release naturally.

   3.Open the cooker and mash the dal lightly until creamy but not completely smooth.

   TIPA soft dal base helps the sharp gongura blend in evenly.
3. 3
   saute · ~8 min

   Cook the gongura base.

   1.Heat oil in a pan over medium heat.

   2.Add the crushed garlic and chopped onion, and cook until the onion turns soft and light golden.

   3.Add gongura leaves and cook, stirring often, until the leaves wilt down completely and turn pulpy.

   4.Add red chili powder and mix well for a few seconds.

   TIPCook the gongura until the raw sour smell softens; this gives a rounder taste.
4. 4
   simmer · ~7 min

   Combine the dal and gongura.

   Add the mashed dal to the pan and mix well with the cooked gongura. Simmer for 5 to 7 minutes, stirring now and then, until the pappu thickens and the flavors come together. Add a splash of water only if it looks too thick.

5. 5
   temper · ~1 min

   Make the tempering.

   1.Heat a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds, dried red chili, and curry leaves, and cook for a few seconds until fragrant.

   TIPKeep the heat moderate so the spices bloom without burning.
6. 6
   assemble · ~1 min

   Pour the tempering over the pappu.

   Pour the hot tempering over the simmering gongura pappu and mix gently. Let it bubble for 1 minute so the seasoning spreads through the dal.

7. 7
   serve

   Serve hot.

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