November 2, 2016

[VeganMoFo 2016] Andhra Style Gongura Pappu (Sorrel Leaves Dal) With Peanuts Recipe


Sorrel leaves which can be easily found in any Farmer's Market (in the Bay Area at least) or in any Indian store is my absolute favorite way to make dal. Growing up my mother used to make it once a week and now I do too. Today's version of Gongura Pappu (Sorrel Leaves Dal) With Peanuts is a recipe I stumbled upon on Youtube while looking for easy weeknight dinner ideas. The only hard part is to remove the sorrel leaves from their stems and rest is just a breeze. If you have never made this version of dal before, I urge you to try some. Poured over a hot bed of rice and served with some crunchy chips, it tastes divine. Now, if you will excuse me, I will have to take leave to prepare the sorrel leaves bunch sitting next to me as I type this post. :-) Enjoy!

Andhra Style Gongura Pappu (Sorrel Leaves Dal) With Peanuts Recipe



 Andhra Style Gongura Pappu (Sorrel Leaves Dal) With Peanuts

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Adapted from Vah Reh Vah
Category: Side dishes - Legumes
Total Time: 25 - 30 mins
Serves: 2-3

Ingredients

1 bunch gongura (sorrel) leaves
1 cup uncooked toor dal (split pigeon peas)
1 onion, chopped
1/4 cup peanuts
2 garlic cloves, minced
salt to taste
1/2 tsp turmeric powder
1 tsp red chilli powder

For Tempering:

2 dry red chillies, broken into two
1 tsp split urad dal (split white black gram)
1 tsp cumin seeds
1 tsp mustard seeds
2 tbsp oil

Preparation

Remove sorrel leaves from their stems. Wash under running water and roughly chop.

Cook 1 cup of dal with 2 cups of water on stove top or in pressure cooker until mushy. Wash sorrel leaves and roughly chop.

Heat oil in a pan. Add urad dal, mustard seeds, cumin seeds, red chilli and peanuts. Once they start to sizzle, add garlic and onions. Saute until they turn slightly brown. Season with salt, turmeric, red chilli powder and then add sorrel leaves. Cook until the raw smell disappears and oil oozes out from the sides. Finally add cooked dal and enough water as per desired consistency. Let it come to a simmer and adjust seasoning if needed.

Serve with piping hot rice and chips/papads.

Sending this as an entry to My Legume Love Affair #101, guest hosted by Simona and event managed by Lisa. Also, check out the roundup posted for MLLA 100th edition which has a bunch of amazing recipe ideas featuring legumes. 

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until next recipe,





3 comments :

  1. I know dal can be made with pretty much any type of lentil but in the ingredients you specify toor dal (which I love) but in the directions you say "Add urad dal,". I think of urad dal as being split black and white lentils - am I confused or ?

    ReplyDelete
  2. Hi Miriam,

    This dal is primarily made with cooked toor dal. A tsp of urad dal (yes you are right - the split white black gram) is used as a part of empering (tadka) along with dry red chillies, mustard seeds and cumin seeds. Hope this helps.

    ReplyDelete
  3. Love gongura!!! Simple and best dal eva

    ReplyDelete

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