Gongura pappu is another popular dish from andhra it’s taste delicious and very easy to prepare, must try
- Toovar dal / arhar dal (split pigeon pea) – ½ cup
- Green chiles, stemmed and chopped – 2 no
- Fenugreek seeds – ¼ teaspoon
- Ground turmeric – ½ teaspoon
- Red chile powder – 1 teaspoon
- Grated jaggery – ¼ teaspoon
- Table salt – to taste
- Ghee – 2 tablespoons
- Brown mustard seeds – 1 teaspoon
- Dried red chiles, broken into 2 pieces – 2 no
- Dhuli urad dal (split skinless black gram) – 1 teaspoon
- Garlic cloves, peeled and crushed – 6 no
- Curry leaves – 8-10 no
- asafoetida – a pinch
- Red onion, peeled and finely chopped – 1 medium
- Chopped gongura (sorrel leaves) – 1 cup
- Grated fresh coconut – ¼ cup
- Wash and soak the pigeon peas in a deep bowl in 1½ cups of water for 2 hours. Drain and set aside.
- Place a deep non stick pan on high heat and pour in 3 ½ cups water. As it begins to boil add the dal with the chiles, fenugreek seeds and turmeric. Reduce heat to medium, cover the pan with a lid and cook for 35 minutes or till the dal is soft.
- Mash the dal with a hand blender. Add the chile powder and jaggery and cook for 3-4 minutes more. Add ¾ teaspoon salt and stir well.
- Place another non stick pan on medium heat and pour in the ghee. When small bubbles appear at the bottom of the pan, add the mustard seeds. As they begin to splutter, add the dried chiles, black gram and garlic. Sauté for 30 seconds. Add the curry leaves and asafetida and sauté for 15 seconds. Add the onion and sauté for 2-3 minutes or till light brown. Add the gongura and sauté till it becomes limp.
- Add this sautéed mixture to the dal and stir well. Add 1 cup (200 ml) water and stir. Cook till the mixture comes to a boil.
- Just before serving add the grated coconut and serve hot with steamed rice.
Chef’s Note: Gongura turns a dark greenish black after cooking.