Firstly, take a pressure cooker, into it add washed toor dal, add green chillies.
Add sliced tomatoes, add turmeric powder, add a teaspoon 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!!!
Notes
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.
Nutrition
Nutrition Facts
Gongura Pappu Recipe, Andhra Dal Recipe
Amount Per Serving
Calories 200
* Percent Daily Values are based on a 2000 calorie diet.
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