Recipe for Gongura Pappu
A hot and tangy dal made by combining toor dal, gongura leaves and basic indian spices.
Equipment
- Pressure Cooker
- Pan
- Knives and Chopping board
Ingredients
- ⅔ Cups Toor Dal; washed and soaked in water for 30 minutes
- 2 Cups Chopped Gongura Leaves
- 1 tbsp Oil
- 2-3 Green Chillies; slit
- 2-3 Dry Red chillies
- 1 tsp Cumin Seeds
- 7-8 Curry Leaves
- ⅓ tsp Asafoetida
- 4-5 Cloves Garlic; finely chopped
- ⅓ tsp Turmeric Powder
- ⅔ tsp Kashmiri Red Chilli Powder
- ⅔ tsp Coriander Powder
- ⅓ tsp Cumin Powder
- Salt, to taste
- Fresh Coriander Leaves; for garnishing
Instructions
- Cook the dal with 2 pinches of turmeric powder in a pressure cooker.
- While the dal cooks, heat a pan with oil.
- Add garlic and fry it well.
- Add cumin seeds, dry red chillies, green chillies, curry leaves and asafoetida.
- Then add chopped gongura leaves. Add salt. Reduce the heat.
- Add turmeric powder, coriander powder, cumin powder and red chilli powder.
- Mix well. Cook for 1-2 minutes.
- Add this to the cooked dal. Mix well. Add water f the dal looks too thick.
- Boil for 3-4 minutes.
- Garnish with fresh coriander leaves and serve hot with steamed rice.