South Indian
Gongura Pappu (Andhra Sorrel Leaf Dal)
Gongura Pappu (Andhra Sorrel Leaf Dal) is South Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the protein alongside. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 cup toor dal
- 3 cups gongura leaves (sorrel leaves), chopped
- 3.5 cups water
- 1/2 tsp turmeric
- 3 green chilies
- 5 garlic cloves
- 3 dried red chilies
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tbsp neutral oil
- 1 tsp salt
How to cook it
- Pressure cook the toor dal with the turmeric, half the gongura leaves, and water until soft, about 4 whistles.
- Saute the remaining gongura leaves separately until they wilt and turn deep olive, then mash them into the cooked dal along with the green chilies.
- Simmer the dal for 8 minutes so the tangy sorrel flavor blends through, adjusting salt to balance the leaves' natural sourness.
- Heat the oil in a small pan and let the mustard seeds, cumin seeds, dried red chilies, and crushed garlic sizzle until the garlic turns golden.
- Pour the tempering over the dal and serve hot with rice; the sourness of the gongura means this needs little else.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Gongura Pappu (Andhra Sorrel Leaf Dal), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Gongura Pappu (Andhra Sorrel Leaf Dal) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Pulses and Vegetables
- How this was set
- Hand audited
When to cook it
Gongura Pappu (Andhra Sorrel Leaf Dal) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on toor dal, gongura leaves, and garlic.
From the same kitchens
More cooking from South India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.