You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Sambar > Gongura Pappu ( Know Your Green Leafy Vegetables ) Gongura Pappu ( Know Your Green Leafy Vegetables ) by Tarla Dalal Straight from the kitchens of andhra pradesh, this delicacy is extremely liked and very frequently consumed there. 'pappu' means dal in telegu and has been combined here with gongura and moong dal. 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Close 16 May 2011 This recipe has been viewed 33231 times Gongura Pappu ( Know Your Green Leafy Vegetables ) recipe - How to make Gongura Pappu ( Know Your Green Leafy Vegetables ) Tags South Indian SambarSauteMixerDeep Pan Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 4Makes 4 servings Show me for servings Ingredients For The Paste2 tsp cumin seeds (jeera)2 whole green chillies4 tbsp chopped coconutOther Ingredients1/2 cup yellow moong dal (split yellow gram)1/4 cup toovar (arhar) dal1/2 tsp turmeric powder (haldi)1 tbsp oil2 cups finely chopped gongura leaves (ambada) salt to taste1 tsp mustard seeds ( rai / sarson)1 tsp urad dal (split black lentils)2 whole dry Kashmiri red chillies , broken into pieces a pinch of asafoetida (hing) Method MethodCombine the cumin seeds, green chillies and coconut together and blend in a mixer to a fine paste using water. Keep aside.Clean, wash and soak the dals in enough water for ½ hour.Drain, add the turmeric powder, 1½ cups of water and pressure cook for 2 whistles.Allow the steam to escape before opening the lid.Whisk well till the dal is almost mashed. Keep aside.6heat ½ tbsp of oil in a deep pan, add the red sorrel leaves and sauté on a medium flame for 3-4 minutes.Add the mashed dal, mix well and cook for 2 minutes stirring once in between.Add the ground paste and salt, mix well and simmer on a medium flame for 5 -7 minutes, while stirring continuously.Heat the remaining ½ tbsp of oil in another pan and add the mustard seeds.When the seeds crackle, add the urad dal, red chillies and asafoetida and pour this tempering over the prepared dal mixture and mix well. Serve hot, garnished with steamed rice.