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). 



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