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Tuesday, 16 August 2016

Gongura Pappu (Lentils cooked with Sorrel / Ambada Leaves - Andhra Style)


         Gongura Pappu or Lentils cooked with Sorrel / Ambada greens is a traditional Andhra delicacy. Today I bring to you a simple and an easy version of mine. I made this tangy lentil preparation with moong dal & masoor dal instead of tuvar dal that is traditionally used. Please check below a step by step guide with pictures to prepare it. 






  • 1/2 cup moong dal (split green gram)
  • 1/2 cup masoor dal (red lentil)
  • 2 cups gongura (sorrel) leaves, chopped
  • salt to taste
  • 1 tsp. turmeric powder
  • 2 green chilies, slit
  • 1 onion, sliced
  • 1" ginger, grated
  • 1 tbsp. oil
  • 1 tsp. mustard seeds
  • 2-3 garlic cloves, chopped
  • 1 sprig curry leaves






          Soak both the lentils for 30 minutes. Wash well and drain. Pressure cook the lentils, greens, salt, turmeric powder, onion, green chilies, ginger and red chili powder for 5-6 whistles. Mash them slightly and keep aside. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic and curry leaves. Saute till the garlic changes colour. Pour this tempering over the prepared dal and relish with plain steamed rice .







                                Soak both the lentils for 30 minutes. Wash well and drain. 



                         Pressure cook the lentils, greens, salt, turmeric powder, onion, green
                         chilies, ginger and red chili powder for 5-6 whistles. 



                                Mash them slightly and keep aside. 



                          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, 
                          add the garlic and curry leaves. Saute till the garlic changes colour. 



                              Pour this tempering over the prepared dal and relish with plain 
                              steamed rice .







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