Gongura Pappu | Khatta Bhaji Dal Recipe

I learnt to make Gongura Pappu or Khatta Bhaji Dal as called in North from my sis's mother-in-law she is one awesome cook, slow and steady with loads of patience makes everything with such love and care I guess I can never be like that for me everything is multi-tasking. Gongura papuu (dal) is another popular recipe from Andhra, it's taste delicious and very easy to prepare just in few steps and minimal ingredients. If you like gongura (sorrel leaves/khatta bhaji/Pulichakeerai) or sour food then you will love this humble dal too.

As I mentioned in my Parwal Aloo Sabji post I had a short India trip and I made this gongura pappu along with gongura pachadi (chutney) and aloo parwal sabzi for lunch, I know it's strange combo of North and South recipes but then I had to make something new that's what every keep asking me make something new!

Everyone loved the pachadi (chatni) and also this dal but pachadi was the clear winner. I took few pictures before every things gets polished as getting the fresh gongura and parwal is difficult in Singapore. So here Gongura Pappu for you.

Gongura Pappu | Khatta Bhaji Dal Recipe

Author: Priti | Category: Main Course - Dal | Cuisine: Andhra - South Indian
Prep Time: 5 Minutes | Cook Time: 25 Minutes | Total Time: 30 Minutes
Serves: 3-4

Ingredients:

Pigeon Peas/Toor (Arhar) Dal- 1 Cup
Sorrel Leaves/Gongura/Khatta Bhaji - 1 medium bunch or 5 cups loosely packed
Turmeric Powder/Haldi - 1/2 tsp
Salt/Namak - To Taste
Water/Pani - As Needed
For Tempering
Oil/Ghee - 2 tbsp
Asafoetida/Hing - A Pinch
Mustard Seeds/Rai- 1 tsp
Split Urad Dal - 1 tsp
Garlic Pods/Lehsun - 7-8
Split Green Chilies/Hari Mirch - 5-6
Curry Leaves/Kadi Patta (Metha Neem) - Few

Method:

1. Rinse and chop gongura leaves(khatta bhaj), pressure cook dal with turmeric powder and gongura leaves in separate containers for 3 whistles. Allow cooker to release pressure and mash dal, keep aside.

2. In a kadai (wok) heat oil or ghee add hing, mustard seeds, urad dal and allow dal to change color and mustard seeds to splutter.
3. Add garlic, green chilies, curry leaves and saute until garlic becomes golden brown. Add cooked gongura leaves and saute for 2 minutes while mashing it with spatula.

4. Now add mashed dal, water as required 2-3 cups to get desired consistency, salt and stir gently to mix everything well. Bring it to boil and simmer for 5 minutes in slow flame.

Serve hot with steamed rice and papad or fryums on side and enjoy your meal.

Notes

Cook dal and gongura leaves in different cooker container, if cooked together due to gongura sourness dal will take long time to cook.
If you don't like to pressure cook leafy vegetable blanch it in open pan or microwave for 3-4 minutes.
You can also add dry red chilli in tempering and red chilli powder, I don't add both to retain the green color.
If you don't eat garlic you can skip that.
You can adjust gongura leaves (khatta bhaji) quantity to suit your taste.

Have a nice day.