Gongura Pappu Recipe

Clean and wash the gongura well and add it to a pressure cooker. Plop in a quarter bowl of tuvar dal after soaking it for about ten minutes. Flunk in some shallots and three or four green chilies along with a chopped tomato. Finally add a few garlic pods and some cumin seeds. Sprinkle in the required rock salt followed by half a teaspoon of turmeric powder. Pour in three fourth bowl of water and pop the lid on and pressure cook for about five to six whistles. Turn off the flame and wait for a while. Do the tempering when it cools down.

Heat a wok and plop in the boiled green and dal to it and mash well using a masher. Lower the flame and let it boil for a while. In the meantime, heat oil in a tiny saucepan and scatter some mustard and cumin seeds to it. When it pops up, tip in a tiny bit of solid asafoetida and stir in. Then add two roughly torn red chilies to it and followed by some chana dal and broken urad dal. Finally throw in a sprig of curry leaves and waif for it to splutter. Now add these tempered ingredients to the boiling gongura and mix altogether. Let it boil in high flame for a minute or two and when it becomes fragrant, just turn off the flame. Now the aromatic gongura pappu is ready for serving. Serve it with rice, pulusu and pickle.