Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, gongura pappu. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
The gongura greens are cherished in Andhra cuisine more than any of its counterparts and is used to prepare delectable pappu, pachadi and other dishes. http. gongura pappu is one of the delicious pappu varieties from andhra cuisine. Red sorrel leaves are called as gongura in telugu. Dal and gongura cooked together makes this tangy dal gongura pappu.
Gongura Pappu is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Gongura Pappu is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook gongura pappu using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Gongura Pappu:
- Take 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
- Make ready 2-3 cups gongura (sorrel) leaves, chopped
- Get to taste salt
- Take 1 tsp. turmeric powder
- Make ready 2 green chilies, chopped
- Make ready 1 onion, sliced
- Take 1 " ginger, sliced
- Make ready 1 tomato, chopped (opt)
- Prepare 1-2 tbsp. oil
- Make ready 2-3 whole dry red chilies
- Prepare 1/2 tsp. mustard seeds
- Take 1/2 tsp. cumin seeds
- Make ready 1 tsp. urad dal (split black gram)
- Prepare 3 garlic cloves, chopped
- Make ready 1 sprig curry leaves
- Prepare 1 tsp. coriander leaves, chopped
You must try this lip smacking Gongura Pappu which has a natural tangy taste from the Gongura leaves and packed with flavours from the garlic and subtle spices. Serve the dal for an Indian lunch or. Gongura pappu or Gongura dal is an Andhra recipe with the Gongura leaves and lentils or dal. Gongura is a plant,Roselle (Hibiscus sabdariffa), grown for its edible leaves in India.
Instructions to make Gongura Pappu:
- Pick only the leaves. Wash well and drain.
- Pressure cook the lentils, greens, salt, turmeric powder, onion, green chilies, ginger and tomatoes for 5-6 whistles.
- Mash them slightly and keep aside.
- Heat oil in a pan & temper with dry red chilies, mustard seeds & cumin - seeds. After it stops spluttering, add the garlic, urad dal & curry leaves. - Saute for some time and pour this tempering over the prepared dal.
- Garnish with chopped coriander leaves and serve with plain steamed rice.
These leaves are used in south central Indian cuisine to impart a tart flavour. One such yummy recipe is this Gongura Pappu. Pappu is an integral part of Lunch Menu in Andhra Toor dal is often cooked with leafy vegetables like Palakura (spinach), Gongura, malabar spinach. I learnt to make Gongura Pappu or Khatta Bhaji Dal as called in North from my sis's mother-in-law she is one awesome cook. Gongura (also known as pitwaa or sorrel leaves) is a green, leafy plant that has many different uses in Indian cuisine.
So that is going to wrap this up for this special food gongura pappu recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
