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Gongura Pappu brings together lentils and traditional Indian spices for a comforting, protein-packed meal. This affordable vegetarian dish is a healthy family favorite that fits into any calorie-conscious plan.
Rinse the toor dal thoroughly and soak it in water for at least 20 minutes to ensure even cooking.
In a deep saucepan, add soaked dal, water, turmeric, chopped onion, chopped tomato, and green chilies. Cook on medium flame for 20–25 minutes until the dal softens.
While the dal is simmering, clean and roughly chop the gongura leaves. Sauté the gongura leaves in 1 tbsp oil over medium heat for 3–4 minutes until wilted but still bright green.
Once the dal is cooked, mash it lightly and stir in the sautéed gongura leaves. Add salt and red chili powder, then simmer everything together for 5 more minutes to meld the flavors.
For tempering, heat the remaining 1 tbsp oil in a small pan over medium flame. Add mustard seeds, cumin seeds, crushed garlic, and curry leaves. Fry until the mustard seeds sputter and the garlic turns golden. Immediately pour this tempering over the lentil mixture and stir well before serving hot.
