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.
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
- Wash the toor dal and cook it in a pressure cooker with 2 cups of water until soft. Set aside.
- 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.
- Add the green chilies, garlic, and ginger. Sauté for a few minutes.
- Now, add the chopped sorrel leaves and sauté until they wilt.
- Add the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
- Pour in the cooked toor dal and mix well. Add water to achieve the desired consistency and let it simmer for a few minutes.
- Adjust the seasoning and remove from heat.
- 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