Gongura pappu

Name: Gongura pappu (Sorrel leaves with lentils)
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ cup (100 grams) toor dal/arhar dal (split pigeon peas); 2 green chiles, stemmed and chopped; 2 tablespoons ghee; 1 teaspoon brown mustard seeds; ½ teaspoon ground turmeric; ¼ cup (30 grams) grated fresh coconut (or frozen unsweetened coconut); ¼ teaspoon fenugreek seeds; 2 dried red chiles, stemmed and broken in half; 1 teaspoon dhuli urad dal (split skinless black gram); 1 medium red onion, diced; 1 cup chopped fresh sorrel leaves (see Note); Pinch of asafetida; 6 cloves garlic, crushed; 8 to 10 fresh curry leaves; ¼ teaspoon grated cane jaggery; ¾ teaspoon table salt; 1 teaspoon red chile powder

Sorrel leaves with lentils

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This tasty dal from Andhra Pradesh is a complete meal when served with rice. In some homes, the spice level of this dish is upped by many notches.

Ingredients

½ cup (100 grams) toor dal/arhar dal (split pigeon peas)
2 green chiles, stemmed and chop

Asia
India
Andhra Pradesh
Main course
Side dish
Spicy
Vegetarian
Gluten-free

Method

Put the toor dal in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 1½ cups (300 ml) water and soak for 2 hours. Drain in a colander.
Place a nonsti