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Gongura Pappu in Instant pot | Sorrel Leaves Dal recipe

Gongura Dal is a traditional Andhra delicacy, it is made with Gongura leaves (Sorrel leaves) and Toor dal (split pigeon peas). This dish has spicy and sour notes to it.

Serve with hot steamed rice, pickle and fryums.

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MAIN INGREDIENTS

Gongura leaves / Sorrel leaves – 2 cups Fresh Gongura leaves, rinsed and finely chopped

Dal / Lentils – 1 cup Toor Dal / Split Pigeon Peas, rinsed and drained

Onion – 1/2 cup Red Onion, chopped

Green chili – 3 to 5 medium size Green chili, adjust as per your spice level

Turmeric – 1/4 tsp Turmeric powder 

Instant pot Model – Instant pot Duo Crisp 6 qt

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

  • Rinse Gongura leaves to remove any dirt or dust, use cutting board to chop them finely.
  • In a bowl take toor dal (split pigeon peas), wash and rinse for 2 to 3 times.

STEP 2 : Cooking Gongura Dal

To the inner pot, add drained toor dal, 2 cups of finely chopped gongura leaves, 1/2 cup chopped onion, 3 to 5 medium size green chilies, 1/4 tsp turmeric powder and 2.5 cups water. Give a good mix.

STEP 3 :

  • Close instant pot with lip and set pressure valve to sealing and pressure cook at high for 15 mins.
  • Followed by quick pressure release.
  • Carefully open instant pot lid, with a potato masher, mash the dal thoroughly. 

STEP 4 : Tempering

  • Now to temper the dal, heat a small pan with 2 tablespoon oil.
  • Add mustard seeds, cumin (jeera), urad dal, red chilies, crushed garlic, asafoetida (hing) powder, and curry leaves and roast them for few seconds.
  • Switch off and remove from heat.

STEP 5 : Final Preparation

  • Switch on Instant pot to saute mode high. Add 1 teaspoon of salt, 1/2 cup of water (to adjust the consistency of dal) and mix well.
  • Now add the tempered ingredients on top of the dal, mix it well and cook for 1 minute.

STEP 6 : Serving

Gongura Pappu is ready to be served. It tastes best with steamed rice with a dollop of ghee (clarified butter), indian pickle and fryums on the side.

TIPS AND TRICKS:

Dal Consistency – Gongura leaves are sour, so the dal takes longer to cook evenly. If you like mushy dal, pressure cook for additional 5 mins and do a quick release OR soak the dal for 10 to 15 mins in hot water and pressure cook at high for 15 mins, along with other ingredients as mentioned in the recipe.

Storing – Refrigerate leftover in an airtight container for up to 3 days. Before serving warm it up in microwave for 1 min or cook at medium heat for 2 mins on stove top. If required add little water to adjust the consistency of dal and add salt as required. You can freeze the dal for 2 to 3 months.

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Gongura Pappu in Instant pot | Sorrel Leaves Dal recipe

Author: Chili in a pod Cuisine:Indian Courses:Main, Lunch, Dinner Recipe Keys: I Instant pot Dal E Easy dal recipe G Gongura recipes
Difficulty:BeginnerPrep time: 10 minutesCook time (includes pressure cooking): 17 minutesTotal time: 27 minutesServings:4 servings

Description

Gongura Dal is a traditional Andhra delicacy, it is made with Gongura leaves (Sorrel leaves) and Toor dal (split pigeon peas). This dish has spicy and sour notes to it.

Ingredients

    • For Tempering

Instructions

    Preparation

  1. Rinse Gongura leaves to remove any dirt or dust, use cutting board to chop them finely.
  2. In a bowl take toor dal (split pigeon peas), wash and rinse for 2 to 3 times.

    3. Instant pot Gongura Dal

  3. To the inner pot, add drained toor dal, 2 cups of finely chopped gongura leaves, 1/2 cup chopped onion, 3 to 5 medium size green chilies, 1/4 tsp turmeric powder and 2.5 cups water. Give a good mix.
  4. Close instant pot with lip and set pressure valve to sealing and pressure cook at high for 15 mins.
  5. Followed by quick pressure release.
  6. Carefully open instant pot lid, with a potato masher, mash the dal thoroughly. 

    7. Tempering

  7. Now to temper the dal, heat a small pan with 2 tablespoon oil.
  8. Add mustard seeds, cumin (jeera), urad dal, red chilies, crushed garlic, asafoetida (hing) powder, and curry leaves and roast them for few seconds.
  9. Switch off and remove from heat.

    10. Final Preparation

  10. Switch on Instant pot to saute mode high. Add 1 teaspoon of salt, 1/2 cup of water (to adjust the consistency of dal) and mix well.
  11. Now add the tempered ingredients on top of the dal, mix it well and cook for 1 minute.

    12. Serving

  12. Gongura Pappu is ready to be served. It tastes best with steamed rice with a dollop of ghee (clarified butter), indian pickle and fryums on the side.

Notes & Tips

  • Dal consistency – Gongura leaves are sour, so the dal takes longer to cook evenly. If you like mushy dal, pressure cook for additional 5 mins and do a quick release OR soak the dal for 10 to 15 mins in hot water and pressure cook at high for 15 mins, along with other ingredients as mentioned in the recipe.
  • Storing – Refrigerate leftover in an airtight container for up to 3 days. Before serving warm it up in microwave for 1 min or cook at medium heat for 2 mins on stove top. If required add little water to adjust the consistency of dal and add salt as required. You can freeze the dal for 2 to 3 months.
Keywords:Easy Instant pot vegetarian recipes, Indian vegan recipes, Instant pot dal recipes, Gongura pappu, Andhra pappu, Instant pot vegetarian