Gongura Dal Recipe – Authentic Indian Sorrel Lentil Curry

Last Updated on 4 months by Neha Deshmukh

Gongura Dal Recipe – Authentic Indian Sorrel Lentil Curry

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Gongura Dal. It’s a vibrant, tangy, and utterly delicious lentil curry that hails from the Andhra and Telangana regions of India. I first made this when I was craving the flavors of home, and it instantly transported me back to my grandmother’s kitchen. It’s a bit different from your everyday dal, and trust me, it’s a delightful change!

Why You’ll Love This Recipe

This Gongura Dal isn’t just a meal; it’s an experience. The unique sourness from the gongura leaves is what makes it so special. It’s a comforting, flavorful dish that’s perfect with a steaming bowl of rice. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. You’ll love how the tangy flavors dance on your palate!

Ingredients

Here’s what you’ll need to create this magic:

• 4 cups chopped gongura (sorrel) leaves
• ½ cup toor dal (split pigeon peas) – about 150g
• 1 chopped onion
• 4-5 green chilies, slit
• 1 pinch turmeric powder – about ¼ tsp
• Salt to taste
• 2 tsp oil
• ½ tsp channa dal (split chickpeas)
• ½ tsp urad dal (split black lentils)
• ¼ tsp mustard seeds
• ½ tsp cumin seeds
• Few curry leaves
• 1 pinch asafoetida (hing)
• 1 tbsp oil

Ingredient Notes

Let’s talk about some key ingredients!

Gongura/Sorrel Leaves: These are the stars of the show! Gongura is a leafy green with a wonderfully tart, lemony flavor. It’s native to India and widely used in Andhra and Telangana cuisine. You can usually find it at Indian grocery stores, and sometimes even at Asian markets. If you’re lucky enough to grow it, even better!

Toor Dal: This is a staple lentil in South Indian cooking. It’s packed with protein and fiber, making it a super nutritious choice. If you can’t find toor dal, you can substitute it with moong dal (yellow split lentils), but the flavor will be slightly different.

The Tempering (Tadka): Don’t skip this! Tempering is a fundamental technique in South Indian cuisine. Heating spices in oil releases their aromas and flavors, creating a fragrant and delicious base for the dish. It’s what truly elevates the dal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 teaspoons of oil in a pan. Add the chopped onions and slit green chilies. Sauté until the onions turn translucent and slightly pink – about 2-3 minutes.
2. Now, add the chopped gongura leaves and fry for about 3 minutes. This helps to reduce the raw taste of the leaves. Mix in the salt, turmeric powder, and the soaked toor dal.
3. Cover the pan and simmer for 25-30 minutes, or until the dal is tender. Add water sparingly if needed – you want a slightly thick consistency.
4. While the dal simmers, let’s prepare the tempering. Heat 1 tablespoon of oil in a small pan. Add the mustard seeds, cumin seeds, channa dal, and urad dal. Sauté until they turn golden brown.
5. Add the curry leaves and asafoetida to the tempering. Fry for a few seconds until fragrant.
6. Finally, pour the tempering over the cooked dal. Gently mix to combine, being careful not to mash the dal too much.

And that’s it! Your Gongura Dal is ready to enjoy.

Expert Tips

Here are a few things I’ve learned over the years to make this dal perfect:

• Consistency is Key: Adjust the water to get the consistency you like. Some people prefer a thicker dal, while others like it a bit more runny.
• Preventing Sticking: Keep the heat on medium-low and stir occasionally to prevent the dal from sticking to the bottom of the pan.
• Balancing the Sourness: If the gongura leaves are particularly sour, you can add a tiny bit of jaggery (gur) or sugar to balance the flavors.

Variations

Let’s get creative!

Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Spice Level Adjustment:

• Mild: Reduce the number of green chilies to 2 or remove the seeds.
• Medium: Use 4-5 green chilies as the recipe states.
• Spicy: Add an extra green chili or a pinch of red chili powder.

Regional Variations:

• Andhra Style: Often includes a generous amount of red chili powder for extra heat.
• Telangana Style: Sometimes includes a small piece of tamarind for added tanginess.

Festival Adaptations: Gongura Dal is a popular dish during festivals like Ugadi (Telugu New Year) and Sankranti (Harvest Festival) in Andhra and Telangana.

Serving Suggestions

Gongura Dal is best enjoyed with:

• Steaming hot rice – it’s a classic pairing!
• Roti or chapati (Indian flatbread)
• Papadums (crispy lentil wafers)
• A side of cooling yogurt to balance the flavors.

Storage Instructions

Leftover Gongura Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavor might intensify slightly overnight, which some people actually prefer!

FAQs

Let’s answer some common questions:

What is Gongura and where can I find it? Gongura is a leafy green with a sour taste, popular in South Indian cuisine. You can find it at Indian grocery stores or sometimes Asian markets.

Can I use frozen Gongura leaves in this recipe? Yes, you can! Just thaw them completely and squeeze out any excess water before using.

What is the best type of dal to use for Gongura Dal? Toor dal is the most traditional choice, but moong dal can be used as a substitute.

How can I adjust the sourness of the dal? Add a tiny bit of jaggery or sugar to balance the flavors.

Can this dal be made in an Instant Pot? Absolutely! Sauté the onions and gongura leaves using the sauté function, then add the remaining ingredients and cook on high pressure for 15-20 minutes, followed by a natural pressure release.

How long does Gongura Dal stay fresh in the refrigerator? Up to 3 days in an airtight container.

Enjoy making this delicious Gongura Dal! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!