Gongura Masoor Daal Recipe – Authentic Indian Sour Lentils

Last Updated on 6 months ago by Neha Deshmukh

Gongura Masoor Daal Recipe – Authentic Indian Sour Lentils

Hey everyone! If you’re anything like me, you absolutely love a good daal with rice. But sometimes, you crave something a little…different. Something with a zing! That’s where this Gongura Masoor Daal comes in. It’s a South Indian specialty, and honestly, it’s become a staple in my kitchen. The sourness from the gongura leaves is just incredible – it brightens up the whole dish and makes it so addictive. I first made this for my family, and it was an instant hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Gongura Masoor Daal isn’t just delicious; it’s also surprisingly easy to make. It’s a comforting, flavorful dish that’s perfect for a weeknight meal or a special occasion. The combination of the earthy masoor daal and the tangy gongura leaves is a flavor explosion you won’t forget. Plus, it’s packed with protein and nutrients!

Ingredients

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

• 1 cup Masoor Daal (Red Lentils)
• 2 ½ cups plus more for desired consistency Water
• To taste Salt
• 1 Tbsp Oil
• ¼ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ⅛ tsp Asafoetida (Hing)
• ¼ tsp Turmeric Powder
• 1 sprig Curry Leaves
• ½ medium Onion, chopped
• ½ Tbsp Ginger, chopped
• ½ Tbsp Garlic, chopped
• To taste Green Chilies, chopped
• 1 medium Tomato, chopped
• ½ lb Gongura Leaves, chopped

Ingredient Notes

Let’s talk about some of the key players in this recipe!

Masoor Daal (Red Lentils) – Varieties & Benefits: Masoor daal is a fantastic source of protein and fiber. It cooks quickly and doesn’t require soaking, making it super convenient. You can find it easily in most Indian grocery stores.

Gongura Leaves – Sourcing & Unique Flavor Profile: Gongura leaves are the star of the show! They have a wonderfully tart, lemony flavor. You can usually find them at Indian or South Asian grocery stores. If you’re lucky enough to have a Gongura plant growing, even better!

Asafoetida (Hing) – Traditional Use & Substitutes: Asafoetida, or hing, has a pungent aroma, but it adds a lovely savory depth to the daal. A little goes a long way! If you can’t find it, you can omit it, but it really does enhance the flavor.

Regional Variations in Gongura Usage (Andhra, Telangana): Gongura is hugely popular in Andhra Pradesh and Telangana, where it’s used in everything from chutneys to pickles to daals like this one. Each region has its own unique way of preparing it, but the sourness is always the star.

Oil – Recommended Types for Tempering: I prefer using a neutral oil like sunflower or vegetable oil for tempering. You could also use ghee for a richer flavor, but oil is more traditional for this recipe.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, pressure cook the masoor daal with 2 ½ cups of water and a pinch of salt for one whistle. Let the pressure release naturally before opening the cooker.
2. Now, heat the oil in a large pan over medium heat.
3. Add the mustard seeds and wait for them to splutter – that’s when you know they’re ready!
4. Next, add the cumin seeds and let them sizzle for a few seconds.
5. Mix in the asafoetida, turmeric powder, and curry leaves. Stir quickly to prevent burning.
6. Add the chopped onions, ginger, garlic, and green chilies, along with a pinch of salt. Sauté for 2-3 minutes until the onions turn translucent.
7. Stir in the chopped gongura leaves and cook for 7-10 minutes, until the sliminess disappears. This is important – you want to cook out the raw flavor of the leaves.
8. Add the chopped tomatoes and cook until they soften.
9. Combine the cooked daal with the gongura mixture. Add more water if needed to reach your desired consistency. Adjust the salt to taste.
10. Bring the daal to a boil, then remove from heat.

And that’s it! You’ve just made a delicious pot of Gongura Masoor Daal.

Expert Tips

Here are a few things I’ve learned over the years to make this daal even better:

Achieving the Right Sourness: The sourness of the daal depends on the freshness and quantity of gongura leaves. Start with ½ lb and adjust to your liking.

Preventing Daal from Sticking: Stir the daal occasionally while it’s simmering to prevent it from sticking to the bottom of the pan.

Tempering Techniques for Maximum Flavor: Don’t rush the tempering process! Allowing the spices to bloom in the hot oil releases their full flavor.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation: This recipe is already naturally vegan!

Spice Level Adjustment (Mild, Medium, Hot): Adjust the number of green chilies to control the spice level. My husband prefers it mild, so I usually use just one.

Gongura Substitute (If Unavailable): If you can’t find gongura leaves, you can try using sorrel leaves or even a squeeze of lemon juice, but it won’t be quite the same.

Festival Adaptations (Ugadi, Sankranti): This daal is often served during festivals like Ugadi and Sankranti in Andhra Pradesh and Telangana.

Serving Suggestions

This daal is best served hot!

Rice Pairings (Specific Varieties): I love serving it with a fragrant basmati rice or a short-grain rice like sona masoori.

Roti/Chapati Recommendations: It also pairs beautifully with roti or chapati.

Accompaniments (Papad, Pickles, Yogurt): A side of papad, pickle, or a dollop of yogurt completes the meal perfectly.

Storage Instructions

Refrigerating Leftovers: Store any leftover daal in an airtight container in the refrigerator for up to 3 days.

Freezing for Longer Storage: You can also freeze the daal for up to 2 months. Thaw it overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

What is Gongura and where can I find it? Gongura are sour leaves commonly used in South Indian cuisine. You can find them at Indian or South Asian grocery stores.

Can I use dried Gongura leaves instead of fresh? While fresh gongura is best, you can use dried leaves. You’ll need to soak them in hot water for about 30 minutes before using.

How do I adjust the sourness of the daal? Add more or less gongura leaves to adjust the sourness to your liking. You can also add a squeeze of lemon juice if needed.

What is Asafoetida (Hing) and why is it used in Indian cooking? Asafoetida is a resin with a pungent aroma that adds a savory depth to Indian dishes. It’s often used in daals and vegetable dishes.

Can I make this daal in an Instant Pot? Yes! You can pressure cook the daal in an Instant Pot for about 8-10 minutes, followed by a natural pressure release.

What is the best way to balance the flavors in this daal? Adjust the salt and spice levels to your liking. A little bit of sweetness from the tomatoes can also help balance the sourness.

Enjoy this Gongura Masoor Daal – I hope it becomes a favorite in your kitchen too! Let me know in the comments how it turns out for you. Happy cooking!