How long does Gongura Pappu take?

1 hour from start to finish. That is 15 minutes of preparation and 45 minutes of cooking.

How many people does Gongura Pappu serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Gongura Pappu vegetarian?

Yes. No meat, no fish and no egg.

Is Gongura Pappu spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Gongura Pappu?

90 grams Gongura Leaves/Sorrel Leaves, 200 grams Toor Dal, 2 grams Dry Red Chilli, 1.5 grams Turmeric Powder, 15 grams Green Chilli, 15 grams Garlic, and a few more listed on this page.

Do I need a pressure cooker for Gongura Pappu?

Yes, this one is cooked under pressure.

How many calories are in Gongura Pappu?

About 250 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Gongura PappuCook

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Gongura Pappu

Name: Gongura Pappu
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Indian, Andhra
Ingredients: 200 grams Toor Dal; 500 ml Water, For Cooking; 1.5 grams Turmeric Powder; 15 grams Green Chilli, Slit; 1 Onion, Roughly Chopped; 1 Tomato, Chopped; 1 tsp Salt; 1 tsp Oil; 90 grams Gongura Leaves/Sorrel Leaves, Cleaned; 100 ml Water, For Cooking; ½ tsp Salt; 200 ml Water, For Adjusting Consistency; ½ tsp Salt; 2 tsp Oil; 1 tsp Mustard Seeds; 1 tsp Cumin; 2 grams Dry Red Chilli, Halved; 15 grams Garlic, Crushed; 2 grams Curry leaves; 0.3 grams Asafoetida

60 min
medium
Serves 4

Prep 15 min · Cook 45 min

Start cooking

6 steps, one at a time. Big words for every step, and a timer where a step waits.

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Also known as gongura dal, gongura daal, ambadi dal · Veg · Dal

Dal Vegan Dairy-free

Gongura pappu, an Andhra toor dal with sour gongura leaves, green chilli and a garlic tempering. Medium-spicy and vegetarian, serves 4, about 60 minutes.

Low calorie

You’ll need: Pressure Cooker

Ingredients

16 items

4 people

Toor Dal200 grams
Water, For Cooking600 ml
Turmeric Powder1.5 grams
Green Chilli, Slit15 grams
Onion, Roughly Chopped1
Tomato, Chopped1
Salt2 tsp
Oil3 tsp
Gongura Leaves/Sorrel Leaves, Cleaned90 grams
Water, For Adjusting Consistency200 ml
Mustard Seeds1 tsp
Cumin1 tsp
Dry Red Chilli, Halved2 grams
Garlic, Crushed15 grams
Curry leaves2 grams
Asafoetida0.3 grams

Contains: wheat.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	250kcal	1000kcal
Protein	13g	51g
Carbohydrate	38g	151g
Fat	5.7g	23g
Fibre	9.5g	38g
Sugar	2.1g	8.4g

Cookd masalas for gongura leaves/sorrel leaves

Method

1
Get ready by removing the tough stems from the gongura leaves and rinsing them well. Chop the onion and tomato, slit the green chillies, and crush the garlic. Rinse the toor dal until the water is mostly clear.
2
Add the rinsed dal, water, turmeric, green chillies, onion, tomato and salt to a pressure cooker. Pressure cook on medium heat for 3 whistles, about 12 minutes. Switch off and wait about 10 minutes until the pressure releases fully; the dal should be soft and mash easily.
Toor DalWaterTurmeric PowderGreen ChilliOnionTomatoSalt
3
Heat 1 teaspoon oil in a kadai on medium heat for 1 minute until hot. Add the gongura leaves, water and salt. Cook for 5 to 6 minutes until the leaves are fully wilted and the tender stems are soft.
OilGongura Leaves/Sorrel LeavesWaterSalt
4
Add the cooked dal, water and remaining salt to the gongura. Mash lightly and boil on medium heat for 6 to 8 minutes, stirring now and then, until the dal is smooth and slightly thick.
WaterSalt
5
Heat oil in a small kadai on medium heat for 1 minute until hot. Add mustard seeds and fry for half a minute until they crackle. Add cumin, dry red chilli and garlic, and fry for 1 to 2 minutes until the garlic is light golden. Add curry leaves and asafoetida, then fry for half a minute until the curry leaves are crisp.
OilMustard SeedsCuminDry Red ChilliGarlicCurry leavesAsafoetida
6
Pour the tempering over the dal and mix well. Simmer on low heat for 2 minutes until the dal bubbles gently, then switch off.

Before you start

How long does Gongura Pappu take?: 1 hour from start to finish. That is 15 minutes of preparation and 45 minutes of cooking.
How many people does Gongura Pappu serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Gongura Pappu vegetarian?: Yes. No meat, no fish and no egg.
Is Gongura Pappu spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Gongura Pappu?: 90 grams Gongura Leaves/Sorrel Leaves, 200 grams Toor Dal, 2 grams Dry Red Chilli, 1.5 grams Turmeric Powder, 15 grams Green Chilli, 15 grams Garlic, and a few more listed on this page.
Do I need a pressure cooker for Gongura Pappu?: Yes, this one is cooked under pressure.
How many calories are in Gongura Pappu?: About 250 a serving. The full nutrition table is on this page, per serving and for the whole batch.