Andhra Special Gongura Pappu

Gongura is a plant grown for its edible leaves. The leaves are sour and  rich in iron and a good source of vitamins, folic acid  and anti oxidants which are useful for human body. Gongura is popular in the Andhra Pradesh, Telangana,  Karnataka, Manipur, Tripura and Mizoram. In Andhra gongura leaves are used to make dal, chutney, pulihora ( tangy rice ) and even cooked with meat. After the dish is cooked it tastes much better when consumed a day later. When in season you would definitely see people from Andhra making this delicious dal / pappu in their kitchen. Check out my other recipes with gongura ....

Gongura Shrimp
Gongura Mutton
Gongura pulihora
Gongura Pachadi

Lets go and see the process to  make  this gongura pappu. This recipe goes to week 3, day 3 of Blogging Marathon 110 under the theme " Dazzling Dals ".

Ingredients:


Gongura leaves 2 cups
Toor dal 1 cup
Green chili 4
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Salt to taste



For tempering:


Shallot 1 chopped
Udad dal 1/2 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/2 tsp
Red chili 2
Curry leaves 4


Preparation:


Wash gongura leaves thoroughly and pat dry them.
In a presser cooker add 1/2 tsp oil and add washed and chopped gongura leaves.
Cook till the leaves turn nice and soft, add washed toor dal along with green chilies and 2 cups water.
Presser cook for 4-5 whistles.
Let the presser release naturally before opening the lid. 
Now mash the dal a bit, add slat to taste, turmeric powder and chili powder.
Mix well.
Heat a small pan to prepare tempering.
Add oil, mustard seeds, cumin seeds, red chili, curry leaves and chopped shallots.
Saute for a minute and switch off flame. 
Add the tempering to mashed dal and mix well.
Serve hot with steamed rice.

Check to see what my fellow bloggers are cooking for Blogging Marathon 110.