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. Sauté for some time & pour
this tempering over the dal.
Garnish with chopped coriander leaves & serve with plain steamed rice .
Here is an amazing dish made out of Black Turtle Beans or simply Black Beans. I came across this lentil in a supermarket and thought of giving it a try. I should confess that the end result was a super delicious preparation that tastes almost like Rajma (Kidney Beans) to me.
This variety has many health benefits as it contains fiber, proteins, calcium, lowers cholesterol and is good for the control of diabetes. You can enjoy it with either jeera rice, hot steamed rice, naan, tandoori roti or just chapatti. Rajma too can be made in the similar way. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup black turtle beans, soaked overnight
- 1/4 cup split moong dal (green gram lentil), soaked for an hour
- 2 tbsp. oil
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tbsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. garam masala powder
- 1 tbsp. coriander-cumin powder
- 1 tsp. red chili powder
- 1 tsp. tomato paste
- 1/2 cup yoghurt, beaten
- coriander leaves, beaten yoghurt & sliced onion to garnish
Pressure cook the soaked beans and lentil in 1 & 1/2 cups water for 5 minutes on a low flame after the first whistle. Then add salt and turmeric powder and mash with a potato masher. Keep aside.
Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds and add the onions. Fry till light brown in colour.
Then add the ginger-garlic paste, tomato paste and the remaining dry spices mixed with a little water. Sauté till the oil separates.
Add the boiled dal and bring it to a boil. Then add the beaten yoghurt and continue to simmer for 2-3 minutes.
Serve, garnished with coriander leaves, sliced onion and a drizzle of some beaten yoghurt.
Soak 1/2 cup black turtle beans overnight.
Soak 1/4 cup split moong dal (green gram lentil) for an hour.
The soaked lentils.
Add water & pressure cook.
Add salt & turmeric powder.
Mash with a potato masher & keep aside.
Heat oil & temper with cumin seeds & asafoetida.
Add onions & sauté till light brown.
Add ginger-garlic paste, tomato paste & all dry spices mixed with some
water. Sauté till oil separates.
Add boiled dal & bring to a boil.
Add beaten yoghurt & simmer for 2-3 minutes.
Serve, garnished with coriander leaves, sliced onion & a drizzle of some
beaten yoghurt.
This is a Mughlai style dal combining two types of lentils - Split Moong Dal & Tuvar Dal (Green Gram & Pigeon Pea Lentils). The end product was a rich, smooth and a creamy texture due to the addition of yoghurt, cashew paste and ground fried onion paste.
This delicacy can be served with any rice preparation like pulao, Plain Biryani or jeera rice and with any type of Indian bread. So check out the step by step pictorial recipe to prepare it.
- 1/4 cup moong dal (split green gram)
- 1/4 cup tuvar dal (pigeon pea lentil)
- 1 tbsp. oil
- 1 tsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder or to taste
- 1 tsp. roasted coriander-cumin powder
- 1/2 - 1 tsp. garam masala powder
- salt to taste
- 7-8 cashew nuts
- 1/4 cup fried onions
- 1/2 cup yoghurt
- 1 tbsp. ghee
- 1 bay leaf
- 1/2 tsp. cumin seeds
- 1/2 tsp. mustard seeds
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 tsp. red chili flakes
- 1 tsp. lime juice or to taste
- chopped coriander leaves to garnish
Pressure cook both the dals in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside.
In a small bowl, mix together ginger-garlic paste and all the dry spices with some water to form a paste. Keep aside.
Blend together the cashew, fried onion and the yoghurt. Keep aside.
Heat 1 tbsp. oil in a pan and sauté the spice paste till the oil separates. Now add the boiled dal and simmer on a low flame for 2-3 minutes.
Now add the ground cashew paste. Mix well and simmer for a minute or two more. Switch off the flame and transfer the contents to a serving dish.
Heat the ghee in a pan and temper with the cumin seeds, mustard seeds, bay leaf, cinnamon, cardamoms and cloves. Sauté for a few seconds and switch off the flame.
Add the chili flakes and stir well. Pour this tempering over the dal and add a dash of lime.
Serve, garnished with coriander leaves. This goes well with rice or any Indian bread.
Make a paste of ginger-garlic & all dry spices along with some water.
Heat oil & sauté the spice paste till oil separates.
Add boiled dal and green chilies. Simmer for 2-3 minutes.
Blend together cashews, fried onion & yoghurt.
Add cashew paste to the dal. Mix & simmer for 1-2 minutes.
Heat ghee & temper with mustard seeds, cumin seeds, bay leaf, whole garam
masala & chili flakes.
Pour tempering over the dal & add a dash of lime. Garnish with coriander
leaves & serve either with rice or chapattis.
