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Gongura Pappu (Dal with Sorrel Leaves)

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine andhra
Servings 23 serving


  • ¼ cup Chana dal (Senagapappu)
  • 1 Red Onion - large, thinly sliced
  • 2 chilies Green - slit
  • ½ tsp chili powder Red
  • ½ tsp Turmeric
  • 1 tbsp Tamarind paste
  • to taste Salt

For Tempering:

  • 1 tsp Urad dal
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin seeds
  • 1 tsp Curry leaves
  • - 2 cloves Garlic , finely minced


  • Pressure cook chana dal under tender, but not very mushy.
  • Heat 2tsp oil in a suce pan, add the tempering ingredients and once the seeds start to splutter, add onions and green chilies and cook until onion turn translucent, about 5 minutes.
  • Next add chopped gongura and cook until wilted, about 5minutes.
  • Add turmeric, chili powder, tamarind paste, salt and cook for 3-4 minutes.
  • Next add cooked dal and enough water to get to desired consistency; bring the mixture to a boil, lower the heat and simmer for 3-4 minutes for the flavors to mingle.


  • Serve with rice and your favorite veggie side dish. We had ours with chamadumpala vepudu (arbi fry).