Gongura pappu / Andhra Style Tangy Dal

Andhra Style Tangy Dal or Pappu is the first thing to be served after rice if you get a chance to devour a traditional Andhra Meal.

I came across this dish when I moved to Bangalore after my Engineering. They make many types of Tangy Dal using different leaves and tomatoes. Andhra cuisine is deeply inspired by the rich cultural heritage, the regional flavors .

  

The tangy flavour of the Gongura leaves is perfectly balanced with toor dal in this recipe.It  complements the rice at it’s best without overpowering it. Andhra cuisine is mainly vegetarian but the coastal region of Andhra is known for its delicious seafood preparations.Food habits are quite assorted in this region.

 

Roselle plant is grown in Southern part of India .It is known as Gongura in local language. A green leafy vegetable with little sour taste rich in vitamins, iron and antioxidants.

You can check other dishes Sambhar 

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Gongura pappu / Andhra Style Tangy Dal
The tangy flavour of the Gongura leaves is perfectly balanced with toor dal in this recipe.It complements the rice at it's best without overpowering it.
Andhra Style Tangy Dal
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Andhra Style Tangy Dal
Instructions
  1. Soak dal in one cup of water for 20 minute. In a pressure cooker add dal with water ,chopped gongura leaves ,chopped onion, chopped tomato, crushed garlic ,turmeric powder, red chili powder and salt.Let it cook for 1-2 whistle.
  2. If you are not using pressure cooker ,then cook this mixture until the dal is cooked properly.
  3. In a pan heat oil, add mustard seeds.Let it sputter. Add dry red chili and curry leaves.Add asafoetida and immediately add this to cooked dal.
  4. Mix well and let the dal cook for another minute. Switch off the flame and transfer to your serving bowl.
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