Скачать или смотреть Gongura Dal || రుచిగా కమ్మగా గోంగూర పప్పు || Sorrel Leaves Dal

Gongura dal is a popular South Indian dish made with gongura leaves (sorrel leaves) and lentils. Gongura, also known as sorrel leaves, has a tangy flavor and is widely used in Andhra Pradesh and Telangana cuisine.

Here's a simple recipe for making Gongura Dal:

Ingredients:

• 1 cup toor dal (split pigeon peas)
• 2 cups gongura leaves (sorrel leaves), cleaned and chopped
• 2-3 green chilies, slit lengthwise
• 1 tomato, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Water

For Tempering:

2 tablespoons oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
Few curry leaves
2-3 dry red chilies
3-4 garlic cloves, crushed

Instructions:

1. Wash the toor dal thoroughly and cook it in a pressure cooker or pot with 3 cups of water, gongura, tomato, turmeric and chili powder cook for 5 whistles until it becomes soft and mushy. You can add a few drops of oil while cooking dal to expedite the process.
2. In a separate pan, heat oil for tempering. Add mustard seeds and let them splutter, then add cumin seeds, asafoetida, curry leaves, dry red chilies, and crushed garlic cloves (if using). Sauté for a few seconds until fragrant.
3. Add tempering to the dal mixture and mix everything well, Now cook for 5 mins on low flame Adjust the consistency by adding water if needed. Allow it to simmer for a few minutes to let the flavors meld together.
4. Check for seasoning and adjust according to your taste preferences.
5. Serve Gongura Dal hot with steamed rice or chapati.


This tangy and flavorful Gongura Dal is a delicious accompaniment to rice or roti, and it's enjoyed for its unique taste derived from the gongura leaves. Adjust the spice levels and tanginess as per your liking while preparing this dish.

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