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Gongura Pappu Recipe, Andhra Dal Recipe

Andhra Style dal recipe made using gongura leaves or ambada leaves...
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dals
Cuisine: Indian
Servings: 5
Calories: 200kcal
Author: Asiya


For Tenderizing Dal:

  • 2 cups - toor dal pigeon pea
  • 5 -6 green chillies
  • 3 - 4 to matoes sliced
  • 1/2 tsp turmeric powder
  • 1 tsp oil

For Tenderizing Gongura Leaves:

  • 11/2 large bowl of gongura leaves/sorrel leaves
  • 1 medium sized onion sliced
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tsp red chilli powder
  • 1/2 tsp ginger garlic paste totally optional

For Tempering:

  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 3 - 4 dried red chillies
  • 5 - 6 curry leaves


Pressure Cooking The Dal:

  • Firstly, take a pressure cooker, into it add washed toor dal, add green chillies.
  • Add sliced tomatoes, add turmeric powder, add a tsp of oil.
  • Add about 2 cups of water and pressure cook for about 4 - 5 whistles until dal gets tender.
  • Reduce the steam, add salt and mash the dal and rest it aside.

Pressure Cooking The Gongura Leaves:

  • Take a cooking pot or pressure cooker.
  • Add the gongura leaves into it, add sliced onion into it.
  • Add turmeric powder, red chilli powder.
  • Add ginger garlic paste as an optional ingredient.
  • Add about half a cup of water and give a mix.
  • Cook until the leaves get soft or cook for about 3 - 4 whistles in a pressure cooker.
  • Slightly mash the leaves.

Mixing the pressure cooked dal and leaves:

  • Now mix the mashed dal and the mashed gongura leaves together.
  • Check for salt consistency.
  • If required add little water if the dal is thick.

For The Tempering:

  • Take a tadka pan, add oil and heat it.
  • Add cumin seeds, mustard seeds and allow it to splutter.
  • Add dried red chillies and stir well.
  • Add curry leaves and let them crackle.
  • Transfer the tadka into the dal.
  • Serve the dal recipe with plain rice!!!


One can add garlic cloves into the tempering if preferred to give more flavor to it.
Also add asafoetida/hing if preferred at the start of the tempering.


Calories: 200kcal
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