Gongura Pappu (Puntikura Pappu) is a traditional Andhra-style dal made with sorrel leaves (gongura) and toor dal. Its signature tangy flavor, combined with mild spices, makes it a popular everyday dish in Telugu households. Served hot with rice and ghee, it brings both taste and nutrition to the plate.
Ingredients
- Toor dal – ½ cup
- Gongura leaves (sorrel leaves) – 1 cup (washed and chopped)
- Onion – 1 (chopped)
- Green chillies – 2 (slit)
- Turmeric powder – ¼ tsp
- Red chilli powder – ½ tsp
- Salt – as needed
- Water – as needed
For Tempering
- Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Garlic – 3–4 cloves (crushed)
- Dry red chillies – 2
- Curry leaves – few
Preparation Method
- Pressure cook toor dal with turmeric and water until soft.
- In a separate pan, boil chopped gongura leaves with a little water until they turn soft.
- Heat oil and prepare tempering with mustard seeds, cumin seeds, garlic, red chillies, and curry leaves.
- Add onions and green chillies. Sauté till onions turn soft.
- Add red chilli powder, salt, and boiled gongura. Cook for 3–5 minutes.
- Add cooked dal and mix well. Adjust consistency with water.
- Simmer for 5–10 minutes. Serve hot with steamed rice and ghee.
Health Benefits
- Rich in Iron: Helps prevent anemia and increases hemoglobin levels.
- High in Vitamin C: Boosts immunity and supports skin health.
- Antioxidants: Fights oxidative stress and supports overall health.
- Good Source of Fiber: Aids digestion and prevents constipation.
- Natural Detoxifier: Gongura helps cleanse the system and supports liver health.
- Protein from Dal: Builds and repairs tissues and improves strength.
Tips
- Balance the sourness – Gongura leaves are naturally tangy. Adjust the quantity of leaves depending on how sour you want the dal.
- Use ghee for tempering – For richer taste, prepare the tempering (popu) in ghee instead of oil.
- Consistency matters – The dal should not be too watery; keep it slightly thick so it coats the rice well.
- Soak dal for quicker cooking – Soak toor dal for 20 minutes before cooking to reduce whistle time.
- Choose red-stemmed gongura – They are more sour than green-stemmed ones and give authentic Andhra flavor.
Variations
- Spicy Version – Add extra green chillies and a little more red chilli powder for a fiery Andhra-style taste.
- Onion & Garlic-Free Version – Skip onion and garlic for a simple satvik-style dal.
- With Moong Dal – Replace toor dal with moong dal for a lighter, easily digestible variation.
- With Tomato – Add 1–2 chopped tomatoes while pressure cooking for a tangy-sweet balance.