Gongura Pappu | Ambadi Dal | Lentils with Red Sorrel

Gongura Pappu is a traditional dal from Andhra Pradesh that makes great use of the sour Gongura leaves. The result is a lip-smacking dal that we eat with rice topped with ghee. Believe me once you tried this dal, you will crave it every time you see Gongura in the market.

The word Gongura has become synonymous with people from Andhra. While Gongura Pachadi is almost the first dish people mention when they know you are from Andhra, there are few who have heard of or tasted Gongura Pappu.

Other Recipes with Gongura or Red Sorrel

Called Ambadi in Marathi and Red Sorrel in English, Gongura is one of my all-time favourite greens and I use this tangy, leafy vegetable to make dishes such as:

• Gongura Pulihora | Gongura Annam
• Gongura Pachadi

Choosing the Right Kind of Gongura

There are two types of Gongura or sorrel; one with green/white stem and the other with a red colour stem. In Andhra, we prefer to use the Gongura with the red stem as it is far more sour that the other kind and so lends a deeper flavour to the dishes.

Some Useful Tips for Making a Delicious Gongura Pappu

• Of course, choosing the right kind of Gongura (the one with red stems) is the first step as it will result in the tangiest of dals.
• Cook the gongura and the tuvar dal separately. If you mix them both, there is a good chance that the dal will not cook because of the gongura in it.
• This recipe for Gongura Pappu uses loads of garlic and that gives it a wonderful flavour. Of course, you can omit the garlic to make a no-garlic version.

How to Make Tangy Andhra Gongura Pappu (Ambadi Dal): The Vegan, Gluten-free Lentils with Red Sorrel

1. Prepping the Tuvar Dal
   1. Wash 1/2 cup tuvar dal well under running water and then add 1.5 cups of water.
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   2. {Optional} Soak the dal for 15 minutes. This just helps the dal cook faster.
2. Prepping the Gongura
   1. Cut 2 packed cups of Gongura leaves to small pieces.
   2. Add 3/4 cup water to the gongura.
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3. Cooking the Gongura and Tuvar Dal
   1. Place the vessels containing the dal and the gongura in a pressure cooker.
   2. Pressure cook till the dal is done and of mashable consistency. It takes me about 4 whistles.
   3. Let the cooker depressurize naturally and then take the vessels out of the cooker.
4. Making the Gongura Pappu
   1. Mash the cooked dal well with a heavy ladle.
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   2. Mix the cooked gongura well to mash it a bit.
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   3. Add the cooked gongura and some salt to the mashed dal and mix well.
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   4. In a small wok or a tempering ladle, heat 1 tsp oil.
   5. Add 8 to 10 garlic cloves and stir-fry till they start to brown.
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   6. Now add 1 tsp mustard seeds and stir-fry till they splutter.
   7. Next, add 3 to 4 dried red chillies and stir-fry for a few seconds.
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   8. Turn the heat off.
   9. Add 1/4 tsp turmeric and mix well.
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   10. Add the tempering to the Gongura Pappu and mix well.
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   11. Add water, as required, to the dal to adjust the consistency. In Andhra, we tend to keep our pappu relatively thick.
   12. Over medium flame, cook the dal till it starts to boil.
   13. Turn off the heat and keep covered for at least 10 minutes.
5. Serving Suggestions
   1. Serve hot Gongura Pappu with rice and ghee.

I had first posted this recipe in 2013, and am now updating it with better measures and a recipe card.

Recipe for Vegan, Gluten-free Andhra Gongura Pappu

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Gongura Pappu | Ambadi Dal | Lentils with Red Sorrel

Aruna

Gongura Pappu is a traditional Andhra dal made with tangy red sorrel. Super simple to make, this tangy dal is eaten with rice and ghee in Andhra.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Andhra, Gluten Free, Indian, Telangana, Vegan, Vegetarian

Servings 4 People

Calories 85 kcal

Equipment

• 1 Pressure Cook
• 2 Steel Vessels
• 1 Tempering Ladle
• 1 Ladle

Ingredients

  

1x2x3x

• 1.5 Cups Gongura Leaves
• 0.5 Cup Tuvar Dal
• 2 Cups Water
• Salt to Taste

For Tempering

• 3 to 4 Dried Red Chillies
• 8 to 10 Garlic Flakes
• 1 tsp Oil
• 1 tsp Mustard Seeds
• 1/4 tsp Turmeric

Instructions

 

Prepping the Tuvar Dal

• Wash 1/2 cup tuvar dal well under running water and then add 1.5 cups of water.
• {Optional} Soak the dal for 15 minutes.

  Note: This just helps the dal cook faster.

Prepping the Gongura

• Cut 2 packed cups of Gongura leaves to small pieces.
• Add 3/4 cup water to the gongura.

Cooking the Gongura and Tuvar Dal

• Place the vessels containing the dal and the gongura in a pressure cooker.
• Pressure cook till the dal is done and of mashable consistency.

  Note: It takes me about 4 whistles.
• Let the cooker depressurize naturally and then take the vessels out of the cooker.

Making the Gongura Pappu

• Mash the cooked dal well with a heavy ladle.
• Add the cooked gongura to the mashed dal and mix well.
• In a small wok or a tempering ladle, heat 1 tsp oil.
• Add 8 to 10 garlic cloves and stir-fry till they start to brown.
• Now add 1 tsp mustard seeds and stir-fry till they splutter.
• Next, add 3 to 4 dried red chillies and stir-fry for a few seconds.
• Turn the heat off.
• Add 1/4 tsp turmeric and mix well.
• Add the tempering to the Gongura Pappu and mix well.
• Finally add water, as required, to the dal to adjust the consistency. 

  Note: In Andhra, we tend to keep our pappu relatively thick.
• Over medium flame, cook the dal till it starts to boil.
• Turn off the heat and keep covered for at least 10 minutes.

Serving Suggestions

• Serve hot Gongura Pappu with rice and ghee.

Nutrition

Calories: 85 kcalCarbohydrates: 13 gProtein: 5 gFat: 2 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gTrans Fat: 1 gSodium: 169 mgPotassium: 40 mgFiber: 4 gSugar: 1 gVitamin A: 550 IUVitamin C: 9 mgCalcium: 18 mgIron: 1 mg

Keyword Ambadi Dal, Gongura Pappu, Lentils with Red Sorrel

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!