Sorrel Leaves Lentil Stew (gongura Pappu)

Sorrel Leaves Lentil Stew, also known as Gongura Pappu, is a traditional dish from the Telugu Cuisine that is both nutritious and flavorful. This tangy and spicy stew is made with sorrel leaves and lentils, and it is a perfect comfort food for any day of the week.

Sorrel Leaves Lentil Stew (gongura Pappu)

Ingredients

  • 1 cup split pigeon peas (toor dal)
  • 2 cups chopped sorrel leaves (gongura)
  • 1 onion, finely chopped
  • 2-3 green chilies, slit
  • 1 tomato, chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 4-5 garlic cloves, minced
  • 1 inch ginger, grated
  • 2-3 cups water
  • Salt to taste
  • 2 tbsp oil

Instructions

  1. Wash the toor dal and cook it in a pressure cooker with 2 cups of water until soft. Set aside.
  2. Heat oil in a pan and add the cumin seeds and mustard seeds. Once they splutter, add the chopped onions and sauté until they turn golden brown.
  3. Add the green chilies, garlic, and ginger. Sauté for a few minutes.
  4. Now, add the chopped sorrel leaves and sauté until they wilt.
  5. Add the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
  6. Pour in the cooked toor dal and mix well. Add water to achieve the desired consistency and let it simmer for a few minutes.
  7. Adjust the seasoning and remove from heat.
  8. Serve the sorrel leaves lentil stew hot with steamed rice or roti.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
15g
Carbohydrates
40g
Fiber
10g
Fat
5g

Supplies

Cooking pot Pressure cooker Chopping board Knife Pan Serving bowls

Tools

Spatula Ladle

Serving suggestions

Sorrel Leaves Lentil Stew pairs well with steamed rice, roti, or naan. It can also be enjoyed with a side of yogurt or pickle.

Tips & tricks

To reduce the tanginess of sorrel leaves, you can add a small piece of jaggery while cooking the stew.

Cost

$8