Gongura Pappu

Gongura Pappa is quintessentially Telugu cuisine. Its very famous among the masses. Gongura pappu tastes yum with rice or jowar ki roti. Gongura tastes a bit sour.People fancy about its taste. Apart from the taste, Gongura is a very rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition.

Try it out!


Serves – 4
Preparation time – 10 mins
Cooking time – 20 mins
Ingredients :

Gongura (Kenaf) leaves  (chopped fine)- 1 cup
Yellow Pigeon Peas (Kandi Pappu) – 1/2 Cup
Bengal Gram Dal (Senaga pappu)- 1/4 Cup
Oil – 4 Tbsp
Dry Red Chilli – 2 to 3    Green chillies (coarse paste) – to taste
Mustard Seeds – 1 tsp
Curry Leaves
Cumin Seeds – 1 tsp
Turmeric Powder – 1/4 tsp
Garlic (chopped) – 3 big pods
Cilantro  – 1 Tbsp
Coriander Powder – 1 tsp
Onion (chopped) – 1/2 cup
Salt – to taste
Water – 2 cups

Procedure:

1. Wash both types of dal and discard the water, add in the sorrel
2. leaves, 1 1/2 cups of water and pressure cook till the dal is soft. (For me it took 6 whistles).
3. If the Gongura is tender you can just fry it separately instead of pressure cooking it.
4. Start preparing the tadka for the dal while pressure cooking time.
5. Heat oil in a pan and add mustard seeds, allow to pop.
6. Then add in cumin seeds, dry red chilli whole, curry leaves, green chillies paste,garlic, and fry till garlic slightly changes its color.
7. Add in onions and fry till they are soft.Add the cooked dal and Gongura mixture. Mash it slightly (Dal should be smooth)
8. Add coriander powder, turmeric powder, salt, half cup of water and bring this mixture to a boil.
9. Finally add in cilantro and serve it with Jonna Rotti (Jowar ki Roti) or any other Indian breads. You can also have it with rice.