Toor Dal Gongura Recipe – Authentic Indian Sorrel Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Toor Dal Gongura Recipe – Authentic Indian Sorrel Lentil Curry

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Toor Dal Gongura. It’s a vibrant, tangy, and utterly delicious curry from the Andhra region of India. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get the balance of flavors just right! But trust me, the effort is so worth it. This isn’t just a meal; it’s a little piece of home.

Why You’ll Love This Recipe

This Toor Dal Gongura is a delightful explosion of flavors. The earthy goodness of toor dal beautifully complements the unique tang of gongura leaves. It’s a comforting, flavorful dish that’s perfect with a steaming plate of rice. Plus, it’s surprisingly easy to make, even if you’re new to South Indian cuisine.

Ingredients

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

• 2 cup toor dal (pigeon pea) – about 300g
• 5-6 green chillies
• 3-4 tomatoes
• 0.5 teaspoon turmeric powder (about 2g)
• 1 teaspoon oil (for the dal)
• 1.5 large bowl gongura leaves/sorrel leaves – roughly 200-250g
• 1 medium onion
• 0.5 teaspoon turmeric powder (for gongura) – about 2g
• Salt to taste
• 1 teaspoon red chilli powder (about 5g)
• 0.5 teaspoon ginger garlic paste (optional)
• 1 tablespoon oil (for tempering)
• 0.5 teaspoon cumin seeds (about 2g)
• 0.5 teaspoon mustard seeds (about 2g)
• 3-4 dried red chillies
• 5-6 curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Toor Dal: The heart of the curry! Make sure it’s fresh for the best texture.
• Gongura Leaves: These are the stars! You’ll find them at Indian grocery stores, or sometimes even Asian markets. More on where to find them later.
• Spice Blend: Don’t be shy with the red chilli powder – it adds a lovely warmth. But adjust to your preference!
• Oil Selection: Traditionally, this is made with groundnut oil, which adds a beautiful nutty flavor. But any cooking oil works just fine.

Regional Variations in Gongura Usage

Gongura is a staple in Andhra cuisine, but you’ll find variations throughout the region. Some families add a touch of jaggery to balance the sourness, while others prefer a spicier version. I’ve included options for adjusting the spice level later on!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal a good wash. Add it to your pressure cooker with the green chillies, chopped tomatoes, turmeric powder, and 1 teaspoon of oil. Add about 4-5 cups of water.
2. Pressure cook for 4-5 whistles, or until the dal is soft and mushy. Once cooled, gently mash the dal with a spoon or a potato masher. Set aside.
3. Now, let’s tackle the gongura. Wash the leaves thoroughly and chop them roughly. In a separate pan, heat a little oil and sauté the chopped onion until translucent.
4. Add the chopped gongura leaves, turmeric powder, red chilli powder, and ginger-garlic paste (if using). Add about ½ cup of water and cook until the leaves are soft and slightly mashed – about 10-15 minutes.
5. Combine the mashed dal and the gongura mixture in a pot. Add salt to taste and adjust the consistency by adding more water if needed. Bring to a simmer.
6. Time for the tempering! Heat 1 tablespoon of oil in a small pan. Add the cumin seeds and mustard seeds. Let them crackle and pop.
7. Add the dried red chillies and curry leaves. Sauté for a few seconds until fragrant.
8. Pour the tempering over the dal mixture. Give it a good stir and serve hot with steamed rice.

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Right Consistency: You want the dal to be thick enough to coat the back of a spoon, but not too dry.
• Balancing the Tanginess: If the gongura is particularly sour, you can add a pinch of sugar or jaggery to balance it out.
• Tempering Techniques for Maximum Flavor: Don’t rush the tempering! Let the spices crackle properly to release their aroma.
• Working with Gongura Leaves: The leaves can be a little slimy when cooked. Don’t worry, that’s normal! It adds to the texture of the dish.
• Pressure Cooking Tips for Toor Dal: Soaking the dal for 30 minutes before cooking can reduce cooking time.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chilli powder. For a spicier kick, add more! My friend, Priya, loves to add a finely chopped green chilli to the tempering.
• Festival Adaptations: This is a popular dish during Ugadi and Sankranti festivals in Andhra Pradesh.

Using Fresh vs. Frozen Gongura

Fresh gongura is always best, but frozen works in a pinch! If using frozen, thaw it completely and squeeze out any excess water before cooking.

Serving Suggestions

This Toor Dal Gongura is best served hot with a generous portion of steamed rice. A side of papadums or a simple vegetable stir-fry complements it beautifully.

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

Let’s answer some common questions:

• What is Gongura and where can I find it? Gongura, also known as sorrel leaves, is a leafy green with a unique tangy flavor. You can find it at Indian grocery stores, or sometimes Asian markets.
• Can I use other lentils instead of Toor Dal? While toor dal is traditional, you can experiment with other lentils like masoor dal (red lentils) or moong dal (yellow lentils). The flavor will be different, but still delicious.
• How do I adjust the sourness of the dish? Add a pinch of sugar or jaggery to balance the sourness.
• Can this be made in an Instant Pot? Absolutely! Use the pressure cook function for about 15-20 minutes, followed by a natural pressure release.
• What is the best way to store leftover Gongura Dal? Store in an airtight container in the refrigerator for up to 3 days.
• Is Gongura safe to consume during pregnancy? It’s best to consult with your doctor before consuming gongura during pregnancy, as it’s considered a “hot” food in Ayurveda.

Enjoy this taste of South India! I hope you love this Toor Dal Gongura as much as my family does. Let me know how it turns out in the comments below!