Gongura Pappu (Sorrel & Lentils)

Gongura Pappu is a comforting Andhra lentil stew/curry infused with the unique tartness of sorrel leaves. This dish combines yellow lentils (toor dal) cooked to a creamy consistency with a tempering of spices, sorrel leaves, and tomatoes. The earthy lentils paired with the tangy sorrel leaves create a delightful balance of flavors, making it a nourishing and wholesome meal always enjoyed with steamed rice or chapatis. We recommend some ghee with the hot rice and gongura pappu.

Ingredients:

• 1 cup toor dal (yellow lentils), washed
• 2 cups sorrel leaves (gongura), chopped
• 2 tomatoes, chopped
• 1 onion, finely chopped
• 2-3 green chilies, slit lengthwise
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• A pinch of asafoetida (hing)
• Few curry leaves
• 2-3 garlic cloves, minced (optional)
• 2 tablespoons oil or ghee
• Salt to taste

Steps:

1. Boil the toor dal in 3 cups of water until soft and mushy. Mash it well and set aside.
2. In a separate pan, heat oil or ghee over medium heat. Add mustard seeds and let them splutter.
3. Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
4. Toss in chopped onions and green chilies. Sauté until onions turn translucent.
5. Add minced garlic (if using) and cook for a minute.
6. Incorporate chopped tomatoes. Cook until they soften.
7. Add the sorrel leaves (gongura) and cook for about 5-7 minutes until they wilt and release their tanginess.
8. Combine the cooked dal with the sorrel mixture. Add turmeric powder, red chili powder, and salt. Mix well.
9. Adjust the consistency by adding water if needed. Bring it to a gentle boil.
10. Let it simmer for 5-7 minutes, allowing the flavors to meld.
11. Serve Gongura Pappu hot with steamed rice or chapatis.

Sources: Sailu’s Kitchen, Indian Healthy Recipes, Archana’s Kitchen