These sorrel leaves or gongura leaves are also known as khatta bhaji. This is Andhra style dal recipe where term pappu means dal. Gongura leaves are sour in taste which adds nice flavor to the pappu. This recipe is my aunt’s recipe. She shared gongura pachadi and gongura rice recipe as well, I will share those recipes in future. This is the first time I made gongura dal; it is a clear winner in my home. Dear hubby just loved this dal with plain rice. He asked me to make this dal very often. But the problem is that sorrel leaves are not easily available here in USA. But whenever I find them in Indian grocery store I just pick up the bunch of it. So whenever you get your hands on these leaves, do make this, I am sure you and your family will love this dal. Check out more Andhra recipesTomato dal // Lemon rice // Raw mango rice
Step By Step Photo Instructions:
- Wash the toor dal under running cold water till water runs clear. Take washed toor dal, chopped leaves, onion, green chilies in the pressure cooker.
- Add salt, turmeric powder and water. Cover with the lid and let it cook for 6-7 whistles or till dal gets cooked.
- Let the pressure go down by itself then open the lid.
- Now using hand blender crush them little. It should not be paste or gravy, it should be chunky. Add more water if it’s too dry and let it simmer for few minutes. If it has extra water then let it simmer till you get desire consistency.
- Now make tadka or tempering. Heat the oil in a small tadka pan. Once hot add mustard seeds, let them pop. Then add cumin seeds, let them sizzle.
- Then add dry red chili, curry leaves and garlic cloves. Cook for a minute or two.
- Pour the tadka on top of the dal.
- Stir the dal and tadka. It is ready to serve. Serving suggestion: Serve this gongura pappu with steamed rice. Also serve vegetable stir fry on side. Did you try this gongura pappu recipe? I’d love to hear about it! Leave a review in the comment section below.
