Gongura Pappu

Gongura — the sour, spinach-like leaves of the Hibiscus cannabinus plant — is the defining ingredient of Andhra Pradesh cuisine. This dal simmers toor lentils with a generous heap of fresh gongura leaves and is finished with a bold tadka of dried chillies and garlic. The result is bracingly sour, hearty, and deeply satisfying over rice.

Serves: 4

Ingredients

• 200g (1 cup) toor dal (split pigeon peas), rinsed
• 200g (7 oz) fresh gongura (sorrel leaves), roughly chopped — or use red sorrel as substitute
• 2 green chillies, slit
• 1 medium tomato, chopped
• ½ tsp turmeric powder
• 1 tsp salt
• 600ml (2½ cups) water

Tadka (Tempering)

• 3 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 8 dried red chillies
• 6 garlic cloves, roughly crushed
• 1 sprig curry leaves
• 1 medium onion, thinly sliced
• ½ tsp red chilli powder

Instructions

1. Combine toor dal, gongura leaves, green chillies, tomato, turmeric, and water in a pressure cooker or heavy pot.
2. Pressure cook for 3 whistles (about 15 minutes), or simmer covered for 35–40 minutes, until the dal is completely soft and the gongura has dissolved into it.
3. Mash lightly with the back of a spoon to a coarse consistency. Season with salt.
4. For the tadka: heat oil in a small pan over high heat. Add mustard seeds; when they pop, add cumin seeds and dried red chillies. Cook 30 seconds.
5. Add the crushed garlic; fry until golden, about 1 minute. Add curry leaves — stand back, they will splutter.
6. Add sliced onion; cook 5–6 minutes until crisp and brown. Stir in chilli powder.
7. Pour the entire tadka over the dal. Stir once and serve immediately over steamed rice with a drizzle of ghee.

Cook's Notes: The sourness of gongura varies with season; add a small squeeze of tamarind paste if your leaves taste mild. This dal deepens in flavour the next day and reheats beautifully.