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Gongurra known as Pulichcha Keerai in tamil and as Sorrel leaves in English happens to be very rich in Iron and including it at least once a week in our daily diet is very good for our health. This recipe is my Amma’s which she learned when she settled in Andhra after her marriage. I love to have this with hot steaming rice for lunch. There actually happens to be two varieties when it comes to Gongurra. One is with green stems and the other one is with deep red stem. Make sure that you choose the latter as it is much more tastier and cooks faster too especially when you are making this thokku. This recipe is very simple and easy to make yet very delicious.
Gongurra Pappu / Gongurra Dal
You’ll need:
Gongurra / Pulichcha Keerai / Sorrel Leaves – 1 bunch
Moong dal / Paasi paruppu – 1/2 cup
Green Chilies – 10
Shallots / Sambar onions – 10
Garlic pods – 2 to 3
Turmeric powder – 1/2 tsp
Salt – to taste
For the Seasoning:
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Whole dry red chilli – 3
Coriander seeds – 1 tsp
Oil – 1 tbsp
Method:
Pick, clean and wash the gongurra leaves. In a pressure cooker, place the gongurra leaves, moong dal, green chillies, shallots, turmeric powder, salt and garlic pods along with a cup of water. Pressure cook for 3-4 whistles or until the dal turns soft, tender and easily mashable between your fingers.
If you have a Kalchatti like the one showed in the picture above, transfer the contents of the pressure cooker into the kalchatti.
Do the seasoning / tadka by heating a pan with oil. Add mustard seeds, when they splutter add cumin seeds, coriander seeds, dry red chilli and saute till they change color and gets well roasted. Pour the seasoning or the tadka to the cooked mixture in the kalchatti and mash well with the wooden pappu gutthi. In case you do not happen to have one like the above one, you can also do this in a blender.
The consistency should be smooth. You should not be able to make out either the leaves or the dal. The seasoning should have blended well with the dal and gongurra. Transfer to a serving bowl.
How to serve: Pour a ladle of this gongurra pappu over hot steaming rice to which a dash of ghee has been added. Mix well and enjoy with pappads or with this spicy hot Potato Fry.
Notes:
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You can also use toor dal instead of moong dal. Replace regular onions with shallots if you don’t have at hand.
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As the sorrel leaves happens to be a bit sour you might need to add to add more chillies but adjust according to your spice requirement.
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You may leave out the whole coriander seeds while doing the seasoning.
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Normally greens will require less salt. So before pressure cooking add less salt. You can always check the salt while mashing and adjust.
This is off to Let’s Cook – Greens and Gimme Green
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Wow ! its tempting me……
I love this dal with gongura..eat a lot of it when I visit mom’s place every year.
Also the gongura pachadi tastes yum.
healthy daal recipe…yummy
This is my fav daal…love the tangy touch of this green
Superb, very tempting clicks, love keerai when it is mashed in this chatti..
Nice and comfort dal, new to me
Deepa
Hamaree Rasoi
Love anythign with gongurra …this looks so gud ..nice pics
Looks good..love the color.
This looks so healthy and tasty! I wonder what it would be like with whole green mung? Thanks for the info about sorrel; I must try it sometime. btw there is an award on my blog for you; you can stop by and pick it up from 10:00 (BST) on Thursday.
Lovely clicks,nice curry,will surely try this.
Awesome version of dal. I love gongura pickle so Im sure this is very flavorful! Thanks for liking this with Gimme Green 🙂
This dal is delicious and has a flavour that is unique.
Delicious and healthy.
Love gongura.. should try this combo too…
simple and delicious dal ……..
Lovely Clicks and so yummy!
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First time on ur space. Glad to follow u. Nice clicks out there. Do visit my blog when you get time 🙂
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Perfect with a bowl of steaming hot white rice and a dollop of ghee…
This sorrel dal looks very delicious. I’ve never eaten sorrel but will look for it now.
I’m not a vegetarian but I love vegetables.
Although I own an Indian pressure cooker (Manttra) it doesn’t whistle. 3-4 whistles I think is about 10 minutes.
I see you have a mirliton (chayote)kootu too, I see wonderful new (to me at least) recipes.
Thank You.
dal looks delicious. I love the sour taste
Love this recipe for dal. Looks delicious!
Woww.. Lovely and tangy dal.. looks super delicious.. thanks for sharing dear 🙂
Indian Cuisine
Radhika when I googled for sorrel leaves images and we can safely say I ma a bit confused. for the images include the four leafed clover kind of plant which is sour. Pulichcha means sour right? Is this some kind of sour palak that we get?
The dal is awesome and I would like to make it.
Just made this for dinner tonight. It was wonderful. We will make it again and again. A good use for our garden sorrel.