Chukka Koora Pappu (Khatta Bhaji/Ambat Chukka Dal, Lentils with Green Sorrel)

Chukka Kura Pappu - Andhra Pradesh Recipe
Chukka Kura Pappu

I love the tangy taste of Chukka Koora or Ambat Chukka. This is a green leafy vegetable that is mildly sour in taste and is found very commonly in Mumbai. It is also used in the popular Sindhi Sai Bhaji.

In our home, we make both a dal (Chukka Koora Pappu) and a kadhi (Chukka Koora Majjiga Pulusu) with it, and cannot make up my mind on which I like better. 🙂

Yesterday, I made Chukka Koora Pappu and so here is the recipe. 🙂

Serves: 4

Time: 30 Minutes


  1. Chukka Koora/Khatta Bhaji/Ambat Chukka/Green Sorrel – 1 packed cup of leaves
  2. Moong Dal – 3/4 Cup
  3. Green Chillies – 3 or 4
  4. Ghee – 1/2 tsp (Vegans can use oil)
  5. Mustard Seeds – 1/2 tsp
  6. Turmeric – A Couple of Pinches
  7. Salt to Taste


  1. Finely chop chukka koora.
  2. Pressure cook slit green chillies, moong dal, and chukka koora with 2 Cups of water till done.
  3. When the dal is cooked, mash it with a heavy ladle or mix well with a heavy spoon.
  4. In a heavy bottomed vessel, heat the ghee.
  5. Add mustard seeds and wait till they sputter.
  6. Add the dal, salt, and turmeric.
  7. Mix well.
  8. Add a little water if the dal is too thick.
  9. Bring to a boil and take off the heat.
  10. Serve with hot rice and ghee.
Chukka Koora Pappu
Chukka Koora Pappu

Menthi Koora Pappu (Methi Dal/Lentils with Fresh Fenugreek)

Menthi Koora Pappu or Methi ki Dal or Lentils with Fenugreek Leaves

Menthi Koora Pappu or Methi ki Dal or Lentils with Fenugreek Leaves

Menthi Koora Pappu (Methi Dal) is a sweet-and-bitter dal that is very different from the normal dals. But it is so full of flavour and brings out the best taste of Methi.

You can eat this dal with both rotis and rice.


  1. Fresh Methi Leaves/Menthi Aaku/Fenugreek Leaves – 3 Packed Cups
  2. Tuvar Dal/Kandi Pappu – 1 Cup
  3. Grated Jaggery – 4 tbsp
  4. Turmeric – 1/4 tsp
  5. Ghee – 2 tsp
  6. Mustard Seeds – 1 tsp
  7. Red Chillies – 3 or 4
  8. Asafoetida/Hing – a pinch
  9. Salt to Taste
  10. Water


  1. Chop methi leaves.
  2. Pressure cook dal with 2 Cups water till it is soft.
  3. Mash with a heavy ladle.
  4. In a heavy bottomed vessel, heat ghee.
  5. Add mustard seeds and let them sputter.
  6. Add red chillies and fry for 5 secs.
  7. Add hing and mix.
  8. Add methi leaves.
  9. On a medium flame, stir fry methi leaves are soft.
  10. Add about 3/4 Cup water.
  11. Add jaggery and cook till jaggery melts.
  12. Add mashed dal, turmeric, and salt.
  13. Mix well.
  14. Add more water, if required.
  15. Bring to a boil.
  16. Serve hot with rice and ghee, or roti.


  • Do not chop methi leaves, if you want to reduce the bitter taste. 🙂
  • You could use sugar instead of jaggery.
  • You could use oil instead of ghee. 🙁