Last Updated: February 28, 2021
Roselle or Kenaf leaves, which is called Gongura in Telugu is rich in iron and minerals. Gongura Pappu (Gongura + Lentils) is one of the popular dal recipes in Andhra and Telangana states. Gongura brings in a natural tangy taste to the dal. Sorrel leaves dal is very tasty when served with Rice, Chapati, Ragi Sangati, Roti, and many other dishes.
Ingredients used in Gongura Pappu
- Gongura leaves (Roselle leaves) – 2 bunch
- Red Gram (Pigeon Peas)/Toor dal (Hindi) ( boiled) – 1 cup
- Green chilies – 5 numbers
- Tomato – 1
- Turmeric powder – pinch
- Onions ( sliced) – 1 number
- Dry red chillies – 1 number
- Cumin seeds – pinch
- Mustard seeds – 1 teaspoon
- Garlic – pods
- Curry leaves ( chopped) – 2 springs
- Salt – to taste
- Oil – as required
Roselle (Kenaf) Leaves with Lentils Recipe Preparation Method:
- Wash Gongura (Roselle Leaves) and keep it aside.
- Wash Lentils (Dal) and discard the water, add the sorrel leaves, chopped chilies, turmeric, chopped tomatoes, 1 1/2 cups of water, and pressure cook till the dal is soft.
- Heat oil in a pan, add mustard seeds, cumin seeds, and saute it.
- Now add crushed garlic, sliced onions, chopped curry leaves, mix well till turns brown.
- In the same pan, add boiled dal and cook by adding salt in small quantities (to taste) till gravy loses its mushy consistency.
The Delicious Gongura Pappu recipe is now ready to serve…
Here is the YouTube Video link for this Recipe with more visual details:
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