Gongura Pappu(Dal)(Basic Andhra Style)

Gongura Pappu(Dal)(Basic Andhra Style)

Gongura pappu is a dal (lentil) stew made with sour greens gongura (a leafy vegetable with a nice sour and tangy taste). The gongura green are cherished in Andhra cuisine more than any of its other green leafy vegetables and is used to prepare delectable pappu, pachadi and other dishes.

  

Ingredients:

• ToorDal:1 cup.
• Onion:1(medium sized).
• Garlic Pods:5-6.
• Gongura(Mesta) leaves:1/2 cup.
• Turmeric :2 pinch.
• Tomato:1 (small sized).
• Tamarind pulp:1 tsp.
• Red chillies:2-3.
• Green chillies:7-8(adjust to your spice level).
• Salt:adjust to your taste.
• Mustard and cumin seeds:1tsp.
• oil:1 -2 tbsp.
• Bay leaves:3-4.

Procedure:

• Wash the dal and keep aside.
• Cut the tomato,onion into  pieces.
• Keep onion,3-4 garlic pods,tomato,Green chillies,Gongura leaves,turmeric and add required quantity of water to boil.
• At last add tamarind pulp and salt and pressure cook upto 2-3 whistles.
• Now remove the lid add coriander leaves and in low flame  let it boil for another 2-3 min.
• Now remove the cooker from flame and remove excess water and mash it with the help of ladle.
• Now add the excess water and give a nice stir.
• Now lightly mash the remaing garlic pods.
• Now heat the kadai and cracle mustard seeds and add jeera.
• Now add Red chillies,lightly crashed garlic pods ,bay leaves  and fry until  the garlic pods lightly change the color.
• Now add this to the mashed dal  and immediately close the lid so that the flavour remains like that.
• At last give a nice stir.

Note:

• Add less amount of tamarind because we are adding red sorrel leaves.