Gongura pappu

Sorrel leaves with lentils

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

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

Method

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