South Indian
Gongura Pappu (Andhra Sorrel Leaf Dal)
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Gongura Pappu (Andhra Sorrel Leaf Dal) is South Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the protein alongside. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Pressure cook the toor dal with the turmeric, half the gongura leaves, and water until soft, about 4 whistles.
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Saute the remaining gongura leaves separately until they wilt and turn deep olive, then mash them into the cooked dal along with the green chilies.
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Simmer the dal for 8 minutes so the tangy sorrel flavor blends through, adjusting salt to balance the leaves' natural sourness.
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Heat the oil in a small pan and let the mustard seeds, cumin seeds, dried red chilies, and crushed garlic sizzle until the garlic turns golden.
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Pour the tempering over the dal and serve hot with rice; the sourness of the gongura means this needs little else.
Watch how to cook Gongura Pappu (Andhra Sorrel Leaf Dal)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Gongura Pappu (Andhra Sorrel Leaf Dal), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Gongura Pappu (Andhra Sorrel Leaf Dal) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 210 kcal
- Protein
- 10 g
- Carbs
- 24 g
- Fat
- 8 g
- Fiber
- 6 g
- Sugar
- 2 g
- Sodium
- 470 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Gongura Pappu (Andhra Sorrel Leaf Dal) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.