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

         Gongura Pappu or Lentils cooked with Sorrel / Ambada greens is a traditional Andhra delicacy. It is a very healthy recipe as the greens are full of vitamins and iron. Moreover the lentil is a rich source of proteins. So a very good combination. 

          It is a very easy and a yummy recipe that can be made in a jiffy. This tangy lentil curry goes best with plain steamed rice, a drizzle of some ghee and accompanied with papad / curd chilies. So check out the step by step pictorial recipe to prepare it. 

          You can prepare this recipe in two ways. The dal and the leaves can be pressure cooked together first and then the tempering poured over it. 

          In the other method, the leaves can be cooked first along with the tempering and then the boiled dal is added to it. Both ways it turns out very yummy and lip smacking. This is the former method. 

• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 2-3 cups gongura (sorrel) leaves, chopped
• salt to taste
• 1 tsp. turmeric powder
• 2 green chilies, chopped
• 1 onion, sliced
• 1" ginger, sliced
• 1 tomato, chopped (opt)
• 1-2 tbsp. oil
• 2-3 whole dry red chilies
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. urad dal (split black gram)
• 3 garlic cloves, chopped
• 1 sprig curry leaves
• 1 tsp. coriander leaves, chopped

          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 and temper with dry red chilies, mustard seeds and cumin seeds. After it stops spluttering, add the garlic, urad dal and curry leaves. 

          Sauté till the garlic changes colour. Pour this tempering over the prepared dal and garnish with chopped coriander leaves. Serve with hot steamed rice .

                      Pick only the leaves. Wash well & drain. 

                      Pressure cook lentils, greens, salt, turmeric powder, onion, green chilies, 
                      ginger & tomatoes for 5-6 whistles. 

                      The boiled dal.

                      Mash them slightly & keep aside. 

                      Heat oil & temper with dry red chilies, mustard seeds & cumin seeds. 
                      Then add garlic, urad dal & curry leaves. Saute for some time & pour 
                      this tempering over the dal. 

                  Garnish with chopped coriander leaves & serve with plain steamed rice .