Gongura is very rich in iron, vitamins and folic acid. It has anti-oxidants essential for human nutrition. Sorrel leaf is known as Gongura in Telugu, pulicha keerai in Tamil and Pitwaa in Hindi. Many dishes are prepared with gongura in Andhra Pradesh. The pickled version of Gongura known as gongura pachadi is very popular. Today we will learn how to make gongura pappu (also known as khatta bhaji dal) following this easy recipe with step wise pictures.
Separate gongura leaves from the stem, wash and drain the water completely. Chop it finely and keep it ready.
Pressure cook dal with a pinch of turmeric powder along with peanuts until soft. Keep peanuts in a small cup and pressure cook along with dal.
Heat oil, add mustard seeds, when it splutters, add cumins seeds and red chillies.
When cumin seeds sizzle, add onions, green chillies and garlic.
When onions turn transparent, add the chopped gongura leaves, turmeric powder, salt and cook covered stirring in between.
Once cooked, mash it lightly, then add the cooked dal, cooked peanuts and needed water.
Simmer for 5-6 minutes and switch off the heat.
Serve with hot steamed rice and any vegetable curry.
Do not miss the most popular Gongura Pachadi Recipe (Andhra Style).
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