Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, gongura pappu. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Gongura Pappu is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Gongura Pappu is something which I have loved my whole life. They’re fine and they look fantastic.
The gongura greens are cherished in Andhra cuisine more than any of its counterparts and is used to prepare delectable pappu, pachadi and other dishes. http. Gongura pappu is one of the delicious pappu recipe from Andhra cuisine. Red sorrel leaves are called as gongura in telugu. Dal and gongura cooked together makes this tangy dal gongura pappu.
To begin with this recipe, we have to first prepare a few components. You can cook gongura pappu using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Gongura Pappu:
- Get 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
- Take 2-3 cups gongura (sorrel) leaves, chopped
- Make ready to taste salt
- Make ready 1 tsp. turmeric powder
- Take 2 green chilies, chopped
- Get 1 onion, sliced
- Make ready 1 " ginger, sliced
- Take 1 tomato, chopped (opt)
- Get 1-2 tbsp. oil
- Take 2-3 whole dry red chilies
- Get 1/2 tsp. mustard seeds
- Take 1/2 tsp. cumin seeds
- Prepare 1 tsp. urad dal (split black gram)
- Get 3 garlic cloves, chopped
- Make ready 1 sprig curry leaves
- Get 1 tsp. coriander leaves, chopped
Gongura pappu recipe - This is made by boiling red sorrel leaves and toor dal in pressure cooker. This is Andhra style dal recipe where term pappu means dal. Gongura leaves are sour in taste which. One such yummy recipe is this Gongura Pappu.
Steps to make Gongura Pappu:
- Pick only the leaves. Wash well and drain.
- Pressure cook the lentils, greens, salt, turmeric powder, onion, green chilies, ginger and tomatoes for 5-6 whistles.
- Mash them slightly and keep aside.
- Heat oil in a pan & temper with dry red chilies, mustard seeds & cumin - seeds. After it stops spluttering, add the garlic, urad dal & curry leaves. - Saute for some time and pour this tempering over the prepared dal.
- Garnish with chopped coriander leaves and serve with plain steamed rice.
Gongura leaves are sour in taste which. One such yummy recipe is this Gongura Pappu. Pappu is an integral part of Lunch Menu in Andhra Toor dal is often cooked with leafy vegetables like Palakura (spinach), Gongura, malabar spinach. Gongura is a plant, Roselle (Hibiscus sabdariffa), grown for its edible leaves in India. These leaves are used in south central Indian cuisine to impart a tart flavour.
So that is going to wrap this up for this exceptional food gongura pappu recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
