Remember that Andhra meal I posted a few days back? Yeah, so there I was with a big bunch of Gongura leaves and very resourcefully I decided to make the Gongura Pachadi and the Gongura Adugula Pappu from Mahanandi, my first recipe attempt from that site.
The idea is to cook the toor dal just right, where they can keep their individuality. Quite nice, if you ask me. The only issue I had with this dish is, it ended up a bit too dry. So it's advisable to have some rasam or vatha kozhambu or something to kind of balance the texture.
Gongura Pappu Recipe
Serves 2
Ingredients:
4 cups chopped gongura leaves
½ cup toor dal, soaked for atleast an hour
1 chopped onion
4-5 green chillies
A pinch of turmeric
Salt to taste
2 teaspoon oil
For tempering/tadka
½ teaspoon channa dal / kadala paruppu
½ teaspoon urad dal / ulutham paruppu
¼ teaspoon mustard seeds
½ teaspoon jeera / cumin seeds
A few curry leaves
A generous pinch of hing / asafoetida
1 tablespoon oil
How to make Gongura Pappu:
1. Heat 2 teaspoon oil and add onions and slit green chillies. Fry until transparent and pink - 2 to 3 mins.
2. Add the chopped gongura leaves and fry for another 3 mins. Sprinkle with salt and turmeric powder and add the soaked toor dal. Mix well and cook covered on sim for 25-30 mins. Sprinkle some water if necessary - I had to because my gongura leaves were probably not super fresh. Otherwise, the water from the leaves should be sufficient, as Indira points out.
3. Once the toor dal is cooked soft yet holds its shape, remove from fire. Heat oil for tadka and add the mustard seeds and jeera first. When the seeds pop, add the dals. Once they are golden brown, add the curry leaves and hing and mix well.
4. Add the dal mixture to this combine well. Adjust salt.
I got inspired by Indira's picture and served this with rice, ghee, gongura pachadi and some masala vade. Taste of authentic Andhra food!
Rajani
yum looks superb... any idea what gongura is called in malayalam??
Gulmohar
Great way to cook daal..I will definitely give a thumbs up for this delicious Andhra dish 🙂
Nags
Rajani, all I know is, Gongura is not super popular in Kerala. Gongura is called pulicha keerai in Tamil so I am guessing it must me puli cheera or something similar in Malayalam, not entirely sure. I haven't seen this in Kottayam ever though.
sangeeta
Lovely daal... we call it sookhi daal !!!
Cooking perfectly textured dry tur daal is tricky n i end up sometimes with too dry or a bit mushy texture , thank god it tastes good anyways...
Sayantani
I sometime cook Gongura dal with Masorr. saw this recipe at Mahanandi and you recreated it perfectly Nags. looks absolutely delish.
Priya
Looks super delicious..yummy..
Sanjeeta kk
Looks delicious. Never tried anything other than Gonkura chutney, must try it out.
Chitra
Looks nice .healthy too..
srividhya Ravikumar
wow..lovely spread nags.. dal looks lovely..can eat as it is..
RAKS KITCHEN
This is new to me,sounds good!I have a same kind of ur last pic for my upcoming post hehe.