I learnt to create Gongura Pappu or Khatta Bhaji Dal as known as in North from the sis's mother-in-law she's one awesome prepare, steady but very slow with lots of persistence makes everything with your love and care I suppose I'm able to not be like this for me personally things are multi-tasking. Gongura papuu (dal) is yet another popular recipe from Andhra. it's taste scrumptious and incredibly simple to prepare just in couple of steps and minimal ingredients. If you want gongura (sorrel leaves/khatta bhaji/Pulichakeerai) or sour food then you'll love this humble dal too.
When I pointed out within my Parwal Aloo Sabji publish I'd a brief India trip and that i chose to make this gongura pappu together with gongura pachadi (chutney) and aloo parwal sabzi for supper, I understand it's strange combo of South and north recipes however I needed to make new things that is what every keep asking me make new things!
Everybody loved the pachadi (chatni) this also dal but pachadi was the obvious champion. I required couple of pictures before every things will get polished as obtaining the fresh gongura and parwal is tough in Singapore. Here Gongura Pappu for you personally.
Author: Priti Category: Primary Course - Dal Cuisine: Andhra - South Indian
Prep Time. a few minutes Prepare Time. 25 Minutes Total Time. half an hour
Pigeon Peas/Toor (Arhar) Dal- 1 Cup
Sorrel Leaves/Gongura/Khatta Bhaji - 1 medium bunch or 5 cups loosely packed
Turmeric Powder/Haldi - 1/2 teaspoon
Salt/Namak - To Taste
Water/Pani - When Needed
For Tempering
Oil/Ghee - 2 tablespoons of
Asafoetida/Hing - A Pinch
Mustard Seeds/Rai- 1 teaspoon
Split Urad Dal - 1 teaspoon
Garlic clove Pods/Lehsun - 7-8
Split Eco-friendly Chilies/Hari Mirch - 5-6
Curry Leaves/Kadi Patta (Metha Neem) - Couple of
1. Rinse and chop gongura leaves(khatta bhaj), pressure prepare dal with turmeric powder and gongura leaves in separate containers for several whistles. Allow oven to produce pressure and mash dal, keep aside.
2. Inside a kadai (wok) heat oil or ghee add hing, mustard seeds, urad dal and permit dal to alter color and mustard seeds to splutter.
3. Add garlic clove, eco-friendly chilies, curry leaves and saute until garlic clove becomes golden brown. Add cooked gongura leaves and saute for just two minutes while mashing it with spatula.
4. Now add mashed dal, water as needed 2-3 cups to obtain preferred consistency, salt and stir lightly to combine everything well. Take it to boil and simmer for five minutes in slow flame.
Serve hot with steamed grain and papad or fryums on side and revel in your meals.
- Prepare dal and gongura leaves in numerous oven container, if cooked together because of gongura sourness dal will require lengthy time for you to prepare.
- If you do not prefer to pressure prepare leafy vegetable blanch it in open pan or microwave for several-4 minutes.
- You may also add dry red chilli in tempering and red chilli powder, I do not add both to support the eco-friendly color.
- If you do not eat garlic clove you are able to skip that.
- You are able to adjust gongura leaves (khatta bhaji) quantity to fit your taste.
Possess a nice day.