Thursday, April 16, 2009

Gongura Pappu/Sour Greens Dal-Tasty & Tangy

These leaves are very famous in Andhra Pradesh. Outside Andhra or to be more precise, outside South India its completely unknown. But, for Andhra people, its one of The most delightful green leafy vegetables. Elders and kids like it for its wonderful tangy taste.
So, in keeping with the spirit of my blog's title, I bring the authentic taste of Gongura. First let's make the simple Dal with these amazing leaves. In my next blog I shall share the Gongura Pachhadi/pickle recipe with all of you. Here I bring to all of you the unique flavor and taste of Gongura/Sour greens. These leaves are popular for its pickle, Dal and Pulsu ( a semi-liquid substance made with jaggery water and gongura leaves).

Health Fact:
It's rich in Iron and fiber health values.

  • Gongura Leaves-One Bunch
  • Toor dal-1 cup
  • Dhaniya Powder-1 tb.spoon
  • Red chilli powder-1/2 tb.spoon
  • Garlic pods-5-6 (as per individual taste)
  • Green chillies-2-3
  • Urad dal 1/2 tb.spoon
  • Mustard seeds-1/2 tb.spoon
  • Jeera -1/2 tb.spoon
  • Asafotedia-Pinch
  • red chillies-1
1.) Steam cook Toor dal and gongura leaves separtely in a pressure cooker.
2.) In a bowl mix them well and with a thick ladel, mash both dal and leaves well.

3.) After mashing it into a nice paste, add salt, dhaniya powder, red chilli powder, salt, turmeric. 4.) In a pan, add 2 spoons oil. Allow it to heat and add garlic pods first.
5.) After they fry well, then add all the garnishing and add the dal to it.

Tip: If you like the dal to be crunchy, you can have it with raw onions. I like it personally!!

1 comment:

ARUNA said...

i simply love this dal Hima.....but never made it after marriage. U r tempting me to do it now....! Looks yummo!