Red Sorrel Dal Recipe – Authentic Andhra Gongura Pappu

Last Updated on 2 months by Neha Deshmukh

Red Sorrel Dal Recipe – Authentic Andhra Gongura Pappu

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Andhra Gongura Pappu, or Red Sorrel Dal. This isn’t just a dal; it’s a taste of my childhood, a reminder of sunny afternoons at my grandmother’s place, and the vibrant flavors of Andhra cuisine. It’s a little tangy, a little spicy, and completely addictive. Trust me, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This Gongura Pappu is special. It’s a beautiful balance of flavors – the earthiness of toor dal, the heat of red chilies, and the unique, bright sourness of red sorrel leaves (gongura). It’s surprisingly easy to make, and it’s a fantastic way to add a different dimension to your regular dal rotation. Plus, it’s packed with nutrients!

Ingredients

Here’s what you’ll need to make this Andhra classic:

• 2 bunches Ambada/Gongura/Red sorrel leaves
• 1 cup Toor Dal (approx. 200g)
• 1 Onion, sliced
• 1 Green chili
• 1 ripe medium Tomato, chopped
• 1.5 tbsp Red chili powder (adjust to taste)
• 0.25 tbsp Turmeric powder
• Salt to taste
• 1 tbsp Jeera (cumin seeds)
• 0.5 tbsp Mustard seeds
• 2 dry Red chilies
• 3 cloves Garlic, slightly crushed
• 8 fresh Curry leaves
• Oil for cooking

Ingredient Notes

Let’s talk about these ingredients for a sec! The star of the show is definitely the red sorrel, or gongura. It has this incredible tartness that’s unlike anything else. You can usually find it at Indian grocery stores, and sometimes even at farmers’ markets.

We’re using toor dal here, which is a split pigeon pea. It cooks up beautifully and has a lovely texture. Some people use moong dal for a slightly different flavor, but toor dal is the traditional choice.

And finally, spice levels! Andhra cuisine is known for its heat, but feel free to adjust the red chili powder to your liking. My family likes it pretty spicy, but you can definitely tone it down if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the red sorrel leaves really well. They can sometimes be a little gritty, so give them a good rinse and let them drain completely.
2. In a pressure cooker, combine the toor dal, sorrel leaves, sliced onion, chopped tomato, green chili, red chili powder, turmeric powder, and about 2 cups (480ml) of water. Add salt to taste.
3. Pressure cook for 3-4 whistles, or until the dal is soft and mushy.
4. Once the pressure has released, gently mash the cooked dal with a wooden masher. You don’t want it completely smooth – a little texture is nice!
5. Now for the tempering! Heat a generous amount of oil in a separate pan. Add the cumin seeds, mustard seeds, dry red chilies, crushed garlic, and curry leaves. Let them sizzle and pop until fragrant – this usually takes a minute or two.
6. Pour the hot tempering over the dal, cover the pot, and let it sit for 5-10 minutes to allow the flavors to meld. This step is crucial – it really brings everything together.

Expert Tips

• Don’t skip the tempering! It adds so much flavor and aroma.
• If you don’t have a pressure cooker, you can cook the dal in a regular pot, but it will take longer (about 45-60 minutes).
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: Reduce the amount of red chili powder for a milder flavor, or add more for extra heat.
• Using Other Souring Agents: If you can’t find gongura, you can try using tamarind paste or lemon juice, but the flavor won’t be quite the same. Start with a tablespoon of tamarind paste or the juice of half a lemon.
• Festival Adaptations – Ugadi/New Year: Gongura pappu is traditionally made during Ugadi (Andhra New Year). Some families add a small piece of jaggery to balance the sourness.

Serving Suggestions

Gongura Pappu is best served hot with steamed rice. A dollop of ghee, a side of Andhra mango pickle (avakai), and some papad complete the meal perfectly. It’s comfort food at its finest!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Q: What is Gongura/Red Sorrel and where can I find it?

A: Gongura, also known as red sorrel, is a leafy green with a wonderfully tart flavor. You can usually find it at Indian grocery stores, especially those specializing in Andhra cuisine.

Q: Can I use a different type of dal?

A: While toor dal is traditional, you can experiment with moong dal for a slightly different flavor profile.

Q: How do I adjust the sourness of the dal?

A: The sourness comes from the gongura. If it’s too sour for your taste, you can add a small amount of jaggery or sugar to balance it out.

Q: What is the best way to serve Gongura Pappu?

A: Serve it hot with steamed rice, ghee, Andhra mango pickle, and papad for a truly authentic experience!

Q: Can this be made in an Instant Pot?

A: Absolutely! Use the pressure cook/manual setting for about 10-12 minutes, followed by a natural pressure release.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you give it a try!