Ever craved a dal that’s tangy, bright, and nourishes you to the core?
Step into your kitchen and whip up Gongura Dal—the Andhra classic where sorrel leaves give toor dal a citrusy kick that dances on your taste buds.
A Spoonful of History
Gongura, or sorrel, has anchored Telugu cuisine for centuries. Farmers in Andhra Pradesh relied on its natural sourness to perk up simple meals, especially during the scorching summer months.
Over time, this leafy green became the star of everything from chutneys to curries—none more iconic than Gongura Dal.
Why This Dal Is a Game-Changer
- Tangy Flavor Punch: Sorrel leaves infuse the dal with a bright acidity that cuts through rich rice or warm rotis.
- Nutrient Powerhouse: Gongura packs iron, antioxidants, and vitamin C; toor dal brings plant‑based protein and fiber.
- One‑Pot Simplicity: Everything cooks in the pressure cooker—minimal cleanup, maximum flavor.
Ingredient Breakdown
- Gongura Leaves (Sorrel): Sharp, sour notes that wake up every spoonful.
- Toor Dal: Silky body and protein—your curry’s creamy canvas.
- Onion & Tomato: Build savory depth and natural sweetness.
- Green Chilies & Garlic: Infuse heat and punchy aroma.
- Tamarind Extract: Optional boost of tang for extra zing.
- Tempering Spices (Chana Dal, Urad Dal, Mustard, Cumin, Hing, Curry Leaves): Sizzle in hot ghee to create the signature crackle and nutty undertones.
🌿 Vegan Swap: Replace ghee with coconut oil or avocado oil for a fully plant‑based version without sacrificing richness.
How It All Comes Together
Imagine the sizzle as you drizzle ghee into your pan, then toss in chana and urad dal until they turn golden. Mustard and cumin seeds pop in symphony, while curry leaves and a pinch of hing release their intoxicating aroma. Meanwhile, your pressure cooker has worked its magic—tender dal melding with chopped gongura, tomato, onion, and garlic. You ladle the piping‑hot tempering over the dal, stir gently, and watch the flavors marry into a harmonious, tangy‑creamy curry.
💡 Pro Tip: Keep the flame medium‑low during tempering to prevent mustard seeds from burning and turning bitter.
What Goes Along
- Steaming Rice & Ghee: The classic Andhra pairing—drizzle ghee over rice and drown it in Gongura Dal.
- Soft Rotis or Phulkas: Tear and scoop for a hands‑on meal.
- Crunchy Papad: Contrast the dal’s creaminess with crisp texture.
How to Serve
Spoon Gongura Dal into bowls, garnish with fresh coriander, and serve immediately. Encourage friends to swirl each bite with rice or tear off rotis to soak up the tangy gravy.
Packing for Meal Prep
- Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stovetop, adding water if it thickens.
- Freezer: Cool completely, freeze in portions, and thaw overnight—reheat with a splash of ghee to revive the tempering’s aroma.
Party & Bulk Prep
For gatherings, double the recipe in two pressure cookers to maintain cooking speed and ensure even flavors. Keep the dal warm in a crockpot on “warm,” and set up a rice-and-dal station so guests can customize each bowl with papad, pickle, and extra ghee.
Gongura Dal
Description
This tangy, comforting gongura dal is a classic Andhra-style lentil dish made with toor dal and fresh gongura (sorrel) leaves. Pressure-cooked with onions, tomatoes, garlic, and green chilies, it’s finished with a ghee tempering of mustard, cumin, dals, and curry leaves. It’s bold, flavorful, and pairs beautifully with hot rice and a drizzle of ghee—perfect for an everyday meal that feels special.
Ingredients
Instructions
Prep Work
-
Wash and chop gongura
Thoroughly wash the gongura leaves and roughly chop them.
-
Rinse and soak dal
Rinse the toor dal until water runs clear, then soak it in water for an hour. -
Chop onion & tomato
Peel and chop the onion; chop the tomato into bite‑size pieces. -
Slit green chilies
Slice the green chilies lengthwise. -
Crush garlic cloves
Peel garlic and lightly crush each clove with the flat of a knife.
Method
-
Pressure cook dal
In a pressure cooker, combine soaked dal, water, chopped onion, tomato, green chilies, gongura leaves, garlic, and turmeric. Close lid and cook for 5 whistles on medium flame.
-
Mash and season dal
Once pressure drops, open, mash the dal slightly, add salt and tamarind extract, then bring to a gentle boil for 5 minutes.
-
Heat ghee for tempering
Meanwhile, heat ghee in a small pan. -
Temper spices
Add chana dal, urad dal, mustard and cumin seeds. When they pop, add crushed garlic, red chilies, asafoetida, shallots (if using), and curry leaves. Sauté briefly.
-
Combine and serve
Pour the tempering over the dal, let it simmer for 2 minutes, then serve hot with rice or roti.
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Sodium 400mg17%
- Potassium 500mg15%
- Total Carbohydrate 28g10%
- Dietary Fiber 8g32%
- Sugars 3g
- Protein 10g20%
- Vitamin A 350 IU
- Vitamin C 25 mg
- Calcium 70 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
fk5vhs