Gongura pappu (గోంగూర పప్పు, கோங்குரா பப்பு, पीत्वा दाल)

Gongura pappu (గోంగూర పప్పు, கோங்குரா பப்பு, पीत्वा दाल) also known as Puntikurapappu. It is quintessentially Telugu cuisine. The famous combination with “Gongura pappu” is “Ragi Kali/Ragi Mudde”, which once used to be a regular food for the people in villages.

Regional Dish :  Andhra Pradesh; Tamilnadu; South India.

Cuisine Style :  Andhra Pradesh| Cooking  Time  30 minutes | Take with rice | Type Curry | Shelf  Life : 1 day| Quantity : 4 Servings.

Appx. Nutritional values : Calories (140 Kcal), Carbohydrates (11 g), Protein ( 4 g), Fat (8 g).

Ingredients :

• Toor dal (Kandi pappu)   3/4 cup
• Chopped Gongura leaves    1 cup
• Onion (Ullipayi)    1 small
• Salt as per taste (Uppu)
• Red chilli powder (Karam)    1 tsp
• Turmeric powder (Pasupu) a pinch

For Popu/tempering/tadka :

• Oil 1 tsp
• Urad dal (Minappappu)    1/2 tsp
• Mustard seeds (Aavalu)   1/2 tsp
• Cumin seeds (Jeelakarra)   1/2 tsp
• Garlic cloves minced (Vellullipayi)     3
• Red chilli chopped (Endumirapakaya)   1
• A dash of Hing (Inguva)

Method:

1. Wash and pressure cook dal with gongura leaves until 4 to 5 whistles. It takes more time for dal to cook with gongura leaves as they are sour.
2. Let the cooker cool and now remove the whistle. In a seperate pan heat a tsp of oil add the tadka ingredients along with minced garlic. Let them splutter and when they turn golden brown in colour add chopped onion.
3. Saute onion until it turns transluscent. Now add the cooked dal, salt, turmeric and red chillie powder and cook for 5 minutes.
4. Serve with hot rice or phulkas, it tastes great with either of them.

Other variants / Cuisine Style : 1.Gongura senagapappu, 2.Gongura pulusu,3. Gongura pachidi.