This is an Andhra recipe; there are different kinds of lentil curries. I have tried all, but this was pending from a long time, when we went to the Indian stores this weekend , we saw gongura/ sorrel leaves and I decided there itself that I am going to try this one, and it was a immediate hit, the day I prepared it, it’s very simple recipe.
Growing up, Amma always made sure we eat greens, but I just hated eating greens, but she would make mixed soppu saru pappu/mixed greens lentil curry, which is my all time favourite, I try to replicate here, but nothing like the way she makes sigh. Ok let’s start with making gongura pappu.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves : 2 to 3
2 cups tightly packed Sorrel leaves/Gongura (washed and chopped)
3/4th cup toor dal /pigeon peas (pressure cooked)
1 small onion chopped length wise
5 to 6 pods of Garlic crushed
1 tsp mustard seeds
5 to 6 curry leaves
5 to 6 Green chillies slit length wise
5 to 6 Red chillies
2 tsp dry peanuts (optional)
1 tsp grated coconut (optional)
1 tsp salt
1 tbsp oil
¼ th cup water
How to make
First cook the dal and keep aside.
In a heated pan add oil, once the oil is hot add mustered, once e the mustered splutters, add the onion, chilly, peanuts , garlic and sauté it for 3 to 5 minutes.
Now add the gongura and sauté it for 10 minutes or more depending on when the mushiness is gone and it’s cooked well.
Then add the salt and sauté for a minute.
Now add the cooked dal, grated coconut, water and mix well and cook until the curry starts boiling once its boils it’s done ready to serve , with hot rice or even roti’s.
Gongura will be mushy in the beginning, once it’s cooked fully the mushiness will be gone.
Since the gongura is very sour, so while adding the salt, first add one tsp salt, then you can increase the salt according to your taste buds.
You can add more water or less, the way you want its consistency.