Cook's Hideout: Gongura Pappu (Dal with Sorrel Leaves)

October 14, 2012

Gongura Pappu (Dal with Sorrel Leaves)

VeganMofo Day 14: Fall is in the air in our neck of woods, chilly days and color changing leaves. I planted some sorrel in my container garden this year, with the changing weather I harvested the last of the leaves before the frost got them.

Gongura or sorrel is a leafy green vegetable that is tangy and delicious. Gongura pachadi is one of the most famous dishes that is a must in any Andhra kitchen. Another delicious creation with this tangy greens is this dal; its spicy, tangy and yummy. Served with rice and a dry saute on the side, this makes for a healthy and filling meal for any time of the day.

Chana dal (Senagapappu) - ¼cup
Gongura - 3-4 cups, chopped
Red Onion - 1 large, thinly sliced
Green chilies - 2, slit
Red chili powder - ½tsp
Turmeric - ½tsp
Tamarind paste - 1tbsp
Salt - to taste

For Tempering:
Urad dal - 1tsp
Mustard Seeds - 1tsp
Cumin seeds - 1tsp
Curry leaves - 1tsp
Garlic cloves - 2, finely minced

  •  Pressure cook chana dal under tender, but not very mushy.
  • Heat 2tsp oil in a suce pan, add the tempering ingredients and once the seeds start to splutter, add onions and green chilies and cook until onion turn translucent, about 5 minutes.
  • Next add chopped gongura and cook until wilted, about 5minutes.
  • Add turmeric, chili powder, tamarind paste, salt and cook for 3-4 minutes.
  • Next add cooked dal and enough water to get to desired consistency; bring the mixture to a boil, lower the heat and simmer for 3-4 minutes for the flavors to mingle.
  • Serve with rice and your favorite veggie side dish. We had ours with chamadumpala vepudu (arbi fry). 



  1. Looks so delish and the spread is fab

  2. Class recipe. Loved it Pavani.

  3. Irresistible,tonguetickling dal.


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