Gongura Pappu

For The Paste
2 tsp cumin seeds (jeera)
2 whole green chillies

4 tbsp chopped coconut
Other Ingredients
1/2 cup yellow moong dal (split yellow gram)
1/4 cup toovar (arhar) dal
1/2 tsp turmeric powder (haldi)
1 tbsp oil
2 cups finely chopped gongura leaves (ambada)
salt to taste
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
2 whole dry Kashmiri red chillies , broken into pieces
a pinch of asafoetida (hing)

* grind the coconut, greenchilli, & jeera to a fine paste

*Clean, wash and add the turmeric powder, 1½ cups of water and pressure cook for 2 whistle
* Whisk well till the dal is almost mashed
* add the red sorrel leaves and sauté on a medium flame for 3-4 minutes.
*Add the mashed dal, mix well and cook for 2 minutes stirring once in between,Add the ground paste and salt, mix well and simmer on a medium flame
*Heat the remaining ½ tbsp of oil in another pan and add the mustard seeds,add the urad dal, red chillies and asafoetida and pour this tempering over the prepared dal mixture and mix well.

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