Gongura Dal Recipe – Authentic Sour Leaf Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Gongura Dal Recipe – Authentic Sour Leaf Lentil Curry

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Gongura Dal. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the unique tang of gongura leaves. This isn’t just a dal; it’s a taste of home, and I’m so excited to share it with you.

Why You’ll Love This Recipe

Gongura dal is a wonderfully flavorful and satisfying lentil curry. The star of the show, gongura leaves, bring a delightful sourness that balances beautifully with the earthy lentils and spices. It’s surprisingly easy to make, even if you’ve never worked with gongura before, and it’s a fantastic way to add a little something different to your Indian meal rotation. Trust me, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this delicious Gongura Dal:

• 2 cup Gongura leaves, finely chopped
• 0.25 cup Tur dal (split pigeon peas) – about 125g
• 2 tbsp Raw peanuts – about 30g
• 0.25 tsp Turmeric powder – about 1.25g
• 3 tsp Oil – about 15ml
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 Onion, medium-sized
• 3 Red chillies, whole
• 3 Green chillies, slit
• 3-4 Garlic cloves, minced
• Salt, to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Gongura Leaves: Understanding the Sour Flavor

Gongura leaves are the heart and soul of this dish. They have a naturally tart, lemony flavor that’s truly unique. You can find them fresh at Indian grocery stores, or sometimes frozen. Don’t be intimidated by the sourness – it mellows out beautifully during cooking!

Tur Dal: A Staple Lentil in Indian Cuisine

Tur dal, also known as arhar dal, is a common lentil in Indian cooking. It cooks up quickly and has a lovely, slightly sweet flavor that complements the gongura perfectly. If you can’t find tur dal, you can substitute with moong dal (yellow split lentils), but the flavor will be slightly different.

Raw Peanuts: Adding Texture and Flavor

Raw peanuts add a wonderful crunch and nutty flavor to the dal. They also help to thicken the curry. Make sure they are raw, not roasted or salted!

Regional Variations in Gongura Dal

Gongura dal is particularly popular in Andhra Pradesh and Telangana, but you’ll find variations throughout India. Some recipes include tomatoes for extra sweetness, while others add a touch of jaggery to balance the sourness. My family’s version keeps it simple, letting the gongura flavor shine through.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the tur dal a good wash. Then, in a pressure cooker, combine the dal with the raw peanuts and turmeric powder. Add enough water to cover them by about 2 inches. Pressure cook for 3-4 whistles, or until the dal and peanuts are soft and mushy.
2. While the dal is cooking, let’s start the tempering. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready!
3. Next, add the cumin seeds and red chillies. Sauté for a few seconds until fragrant.
4. Now, add the chopped onions, green chillies, and minced garlic. Sauté until the onions turn translucent and slightly golden brown.
5. Add the chopped gongura leaves and a pinch of turmeric powder. Sauté for about 5-7 minutes, covered, until the leaves soften and lose their raw smell. Stir occasionally to prevent sticking.
6. Once the dal is cooked, gently mash it with a spoon or a potato masher. Add it to the gongura mixture.
7. Add salt to taste and enough water to reach your desired consistency. Simmer for another 5-6 minutes, stirring occasionally, to allow the flavors to meld together.

Expert Tips

• Don’t overcook the gongura leaves, or they’ll lose their vibrant color and flavor.
• Adjust the amount of green chillies to your spice preference.
• A squeeze of lemon juice at the end can brighten up the flavors even more.

Variations

Vegan Adaptation

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

Gluten-Free Adaptation

Gongura dal is naturally gluten-free.

Spice Level Adjustment

If you prefer a milder dal, reduce the number of green chillies or remove the red chillies altogether. For extra heat, add a pinch of red chilli powder.

Festival Adaptations (Ugadi, Sankranti)

Gongura dal is a traditional dish served during Ugadi (Telugu New Year) and Sankranti (Harvest Festival). It’s often part of a larger festive meal.

Serving Suggestions

Gongura dal is best served hot with a generous portion of steamed rice. A simple vegetable curry, like potato fry or cabbage thoran, makes a perfect accompaniment. A dollop of ghee on top of the dal adds richness and flavor.

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 overnight, so you might want to add a splash of water when reheating.

FAQs

What is Gongura and where can I find it?

Gongura are sour leaves used extensively in South Indian cuisine, particularly in Andhra Pradesh and Telangana. You can usually find them at Indian grocery stores, either fresh or frozen.

Can I use frozen Gongura leaves?

Yes, you can! Frozen gongura leaves work perfectly well. Just thaw them completely and squeeze out any excess water before chopping.

How do I adjust the sourness of the dal?

If the dal is too sour for your liking, you can add a pinch of sugar or jaggery to balance the flavors.

What is the best type of rice to serve with Gongura Dal?

Steamed white rice is the classic choice. Sona Masoori rice is particularly good, as it has a slightly sticky texture that complements the dal beautifully.

Can I make this dal ahead of time?

Yes, you can! Gongura dal actually tastes even better the next day as the flavors have time to meld. Just store it properly in the refrigerator and reheat when ready to serve.