Gongura Pappu Recipe

Gongura pappu is a traditional Andhra style lentil dish. Here I am sharing my Amma's recipe. Fresh gongura leaves are cooked along with senagapappu (chana dal) and red onion to make this scrumptious dal.

This is an easy to make dish that is perfect to serve with both rice and roti. Do try this delicious gongura dal and I am sure you will love it as much as we do.

About the Recipe

Gongura or roselle is a leafy green vegetable widely used in Andhra cooking. Gongura pachadi and pulihora are couple of the most famous and widely made dishes.

The gongura leaves have a pleasantly sour taste that adds a unique and delicious flavor to any recipe. Here I am sharing my Amma's recipe for gongura pappu.

She always cooks this dish with senagapappu aka chana dal. That adds a nice texture and earthy taste. Onions are also an important ingredient which makes this dal extra special.

Serve this comforting and easy to make dal with either rice or roti and a curry for a delicious meal for any time of the day.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients needed to make Gongura dal:

• Gongura ~ aka roselle leaves in English. This leafy green is seasonally available in Indian grocery stores. They are sold in bunches. Look for fresh looking bunches with no wilted leaves.

• Chana dal ~ my mom loves using senagapappu in this Andhra pappu recipe because it adds a nice texture. But feel free to use eiher toor or masoor dal instead.
• Onion ~ I love red onion in this dal, but you can use any variety you have on hand.
• Green chilies ~ either Thai or serrano chilies.
• Garlic cloves are optional but highly recommended.
• Curry leaves
• Red chili powder, turmeric and salt
• Mustard and cumin seeds, urad dal and dry red chilies.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make gongura pappu Andhra style:

Pressure cook chana dal under tender, but not very mushy. I cook dal in Instant Pot for 8~10 minutes on High pressure. You can coarsely mash dal lightly with the back of a spoon for a creamier dish.

Heat oil in a medium size sauce pan on medium flame. Add urad dal, mustard & cumin seeds, dry red chilies and once the seeds start to splutter, add curry leaves, onions and green chilies. Cook until the onions turn translucent.

Add chopped gongura and cook until wilted. Add turmeric, chili powder, salt and cook.

Next add cooked dal and enough water to get to desired consistency. Bring the mixture to a boil, lower the heat and simmer for the flavors to mingle. Serve hot or warm with rice or roti.

Expert Tips

• I love this gongura dal recipe with senagapappu or chana dal. But feel free to use either toor or masoor dal (red lentils). Please note that the texture of the final dish will be slightly different.
• Gongura leaves are available seasonally in well stocked Indian grocery stores. They are sold in bunches. Look for fresh looking bunches with no wilted leaves.
• Gongura has a pleasant sour taste. But sometimes, the sourness is not as strong or pronounced. In which case, add a little bit of tamarind paste to accentuate the taste.
• Store leftover dal for up to 3 days in the fridge. Add a splash of water before reheating if the dal thickens as it sits.

You might also like

Here are a few more Andhra dishes that you might like:

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Recipe Card