Red gram with seasonal combinations.

Red gram with seasonal combinations.

Gongura pappu Andhra special

gongura pappu (sorrel leaves)

• Ingredients you need:

  

• ¾ cup OF RED GRAM dal/moong dal/toor dal
• 1 cup of chopped gongura leaves(measured after chopping)
• 1 medium onion
• 1 green chili slit (optional)
• Generous pinch of turmeric
• ⅓ tsp red chilly powder
• ⅓ tsp coriander leaves and curry leaves
• Seasoning:
• Oil or ghee as needed
• ¼ tsp mustard,jeera and black gram
• 1 Red chilly and garlic cloves
• Pinch of hing
• Salt as required.

LET US SEE HOW TO MAKE GONGURA PAPPU IN EASY way:

1. Fresh sorrel leaves or gongura from vegetable market. Love them with boiled rice and with rotis too. Here is the delicious gongura pappu recipe.Wash the gongura leaves (I have chopped them too) and clean it. Heat the pressure cooker and add the oil 2 to 3 spoons to cook as softly as and quick too,onion,dal,gongura leaves, turmeric powder,green chillies and red chilly powder.Add enough water for the dal to cook, and close the lid. Pressure cook it for 3 whistles or then until it cooks properly.Then add as reqired salt mix it well a Dal is ready now, you can temper it with oil or ghee as wish, mustard seeds,jeera,black gram,garlic cloves,dry red chilly and curry leaves,coriyander leaves and finnaly pinch of hing serve it.
2. KVM KITCHENS/COOKING NON VEG ONLY👈👈

Pappu with raw mango 

Pappu mamidikaya 

Recepi with ingradents explaing:

First take 2cups of red gram dhal wash with water and 

then pour water as required for boil into that add green 

chillis,onion,red chiili powderone table spoon and 1/2 table spoon of termaric powder and then boil well in a cooker.(TIP add one table spoon of oil to pappu /dhal before boiling,it will boil soft and quick).

Then take a raw mango,peel it and cut into pieces add little bit of water along dhal boil in cooker in separate bowl.(boil mango in separate bowl).

Then after add both boiled mango pulp and gram dhal add as required salt mix it well.

Then take pan for topping pour 2 spoons of oil heat it then add avalu,jeera,minapapu,red chiilis,pinch of hing and curry leaves fry it well and then add to the gram pulp.

KVM KITCHENS/COOKINGS NON VEG ONLY 👈👈

Red gram with Tamarind leaves top most 

seasonal dish.

Recipe ingradents:

•   1 cup chinta chiguru (tender tamarind leaves) remove the leaves from the stalks
•   1/2 cup split yellow moong dal (pesara pappu) OR tur dal/red gram lentil/kandi pappu
•   1 small onion finely chopped
•   4 5 green chillis (slit length-wise) adjust to suit your spice level
•   pinch of turmeric pwd
•   salt to taste

• Tempering/Seasoning/Poppu/Tad ka:

• •   1 tsp oil
  •   3/4 tsp mustard seeds
  •   Â¾ tsp cumin seeds
  •   5 6 garlic pods or pinch of asafoetida
  •   2 3 dry red chillis ,de-seed and tear into two
  •   10 12 curry leaves

  • Method for making Chinta Chiguru Pappu:

  • 1. Wash the split yellow moong dal. Add 1 1/2 cups of water, turmeric, onion and green chillis to the washed dal and let it cook till half done, i.e the dal should be half cooked.

    2. Slightly crush the tender tamarind leaves with your hand and add to the half cooked dal. Cover and cook on low heat till the leaves and dal are fully cooked and soft.

    3. Heat oil in a pan. Add mustard seeds and let them splutter, add the cumin seeds, dry red chillis, garlic, curry leaves and fry for a few seconds till you find the flavor of the spices fill your kitchen.

    4. Add this tempering and salt to the cooked dal-tender leaves mixture, combine and cook for a minute. Turn off heat and leave covered for a few minutes before serving.

    5. Serve with hot steamed rice, ghee, pickle of choice and papad or vadiyaalu.