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.
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Preparation
Instant pot Gongura Dal
Tempering
Final Preparation
Serving
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.