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Gongura Pappu (Sorrel Leaf Dal)

Gongura Pappu (Sorrel Leaf Dal) is a traditional Indian recipe (from Chettinad) for a classic vegetarian curry of pigeon peas in a spiced sorrel leaf base with three types of chillies. The full recipe is presented here and I hope you enjoy this classic Indian version of: Sorrel Leaf Dal (Gongura Pappu).

prep time

10 minutes

cook time

25 minutes

Total Time:

35 minutes

Serves:

4

Rating:

Tags : CurryVegetarian RecipesSpice RecipesBean RecipesIndian Recipes

Another star dish of Andhra cuisine that gets the best of local ingredients. Gongura is a sour green leaf similar to sorrel, and here it is combined with toor dal lentils, green chillies, mustard seeds and tamarind pulp to make a wonderfully aromatic dal. Curd chillies are a South Indian speciality: green chillies are are marinated in curd and stuffed with salt before being sun-dried for preservation. These dried chillies have a light golden brown texture. On frying, they attain a dark brown colour and goes well with steamed rice.

Ingredients:

1 bunch Gongura/Sorrel leaves, washed
100g Toor dal (split piegeon peas), soaked over night and drained
1 small onion, coarsely chopped
1 green chilli
1 tsp red chilli powder
½ tsp turmeric powder
salt to taste
500ml of water

For seasoning:
1 tbsp vegetable oil
¼ tsp mustard seeds
½ tsp cumin seeds
1 tsp of urad and channa dal
2 garlic cloves crushed
2 dried red chillies broken into pieces
1 spring curry leaves
2 dried curd chillis (optional)
a pinch of red chilli powder (optional)
2 pinches of hing (asafoetida)

Method:

Combine the pigeon peas, sorrel leaves, chopped onion, green chilli, red chilli powder and turmeric powder into a pan. Pour over 500ml of water, cover and cook for about 25 minutes, until the beans are tender (top up the water half way through if needed).

Season to taste with salt, bring to a brisk simmer and cook until the excess liquid has evaporated away.

Place a kadai or wok over medium heat. Once hot add the oil and use to fry the mustard seeds and cumin seeds for about 90 seconds, until they splutter. Now add the dal along with red dried chillis, crushed garlic, curd chillis if using, curry leaves and hing.

Cook for about 2 minutes then take off the heat and pour over the pigeon pea mixture. Continue cooking for 2 minutes, covered with a lid so the tempering is thoroughly incorporated into the dish.

Serve hot with rice or roti.