Gongura Daal (Pappu)

Gongura (also known as pitwaa or sorrel leaves) is a green, leafy plant that has many different uses in Indian cuisine. The popular Gongura Pickle is found in most Indian grocery store shelves. Gongura is a great source of Iron, folic acid and other anti-oxidants. Try this Andhra inspired Gongura Daal recipe (Gongura Pappu) and experience the fresh, tangy flavors of fresh gongura leaves.

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4 to 5


Gongura Leaves – 1/2 lb (Discard stems, wash and chop leaves)
Masoor Daal – 1 cup
Water – 2 1/2 cups plus more for desired consistency
Salt – to taste
Oil – 1 Tbsp
Mustard Seeds – 1/4 tsp
Cumin Seeds – 1/4 tsp
Asafoetida – 1/8 tsp
Turmeric Powder – 1/4 tsp
Curry Leaves – 1 sprig
Onion – 1/2 medium, finely chopped
Ginger – 1/2 Tbsp, minced
Garlic – 1/2 Tbsp, minced
Chilies – to taste, minced
Tomatoes – 1 medium, chopped


1. Pressure cook Masoor Daal with 2 1/2 cups Water and Salt for 1 whistle. Do not open pressure cooker until all internal pressure is released.
2. Meanwhile, heat Oil in a large pan on medium heat.
3. Add Mustard Seeds and allow them to pop.
4. Add Cumin Sees and allow them to sizzle.
5. Add Asafoetida, Turmeric Powder and Curry Leaves. Mix.
6. Immediately add Onions, Ginger, Garlic, Green Chilies and a little Salt. Mix and cook for 2-3 minutes until Onions are translucent.
7. Add Gongura Leaves, mix and cook for 7-10 minutes (until sliminess is gone from leaves).
8. Add Tomatoes and mix.
9. Add cook Masoor Daal, additional water as needed to get desired consistency, and adjust salt.
10. Bring daal to a boil and remove from heat.
11. Serve hot with Rice or Chapati.

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0 thoughts on “Gongura Daal (Pappu)

  1. Hi Hetal & Anuja,

    I’m a regular follower of your recipes portal. I simply love so many of them. I’m so sorry to say this one.
    One humble comment is that the goongura dal receipe you showed “really needs some variations”.

    The original or traditional way of making this one is:

    1) The onions are cut into medium sized cubes but not chopped. (visible after the dal is completely done)
    2) Garlic cloves are added as whole in form and green chilies are always slit and added along with whole red chilies.
    3) Ginger is not used in this dal.
    These little variations will make this dal stand very separately from all the other dals in Andhra Cuisine.

    I’m giving the variations as made in regular home style cooking as well as many local restaurant kitchens in Andhra serve it this way.

    I apologize again if this was rude but I wanted you guys to show the authentic way of making this receipe.


    1. Hi Shrisha,

      We love it when viewers give their own versions of different recipes we make. It just goes to show that there is no single way of making anything. Many times, people from different parts of India share their recipes with us. And, not every household will use the same recipe. Your version definitely sounds fantastic! Thanks for sharing it with us and our viewers.

    1. Hi Ria,

      We have only seen them in Indian stores but you may be able to find them in a store like Whole Foods or Central Market.

  2. Hi Hetal and Anuja,,,,
    that was really a great one!!! i love telugu curries and all,, please get me few more telugu curries,,i am trying all ur Recipes at home,, very thankful to u,,, kindly come up with more telugu Recipes,,, thank u bye.

    1. Hi Sanjana,
      Gongura is a sour leafy vegetable – don’t know about the “sharp”.
      We did mention that in the video – maybe you used too much 🙁
      Next time, cut down on the amount of the leaves if you are not fond of sour dishes…

  3. Hi
    We make similar daal with palak/methi too. To add that little touch of ‘khatta’ i add ‘aamsul/kokum’. I make palak daal with bolied palak,peanuts and chana daal (all cookied together in a pressure cooker) and after one adds the tadka , i add some dahi/yoghurt mixed with a little besan/chick pea flour. Simmer it for some minutes and you have a tasty dish which you can eat with rice or roti.


  4. Hi,

    I have never tried gongura with dal, will definitely try.Can you please post some simple pasta recipes for kids lunches.


  5. Hi Hetal and Anuja,
    I love your website and have tried some of very easy to make recipes and loved it especially the black bean and corn dip.It was a hit on my daughter’s sixteenth bday.All your recipes are wonderful.Now have a big question where will i be able find gongura leaves in toronto,canada? Thanks for the wonderful job u guys are doing.

  6. Dear Hetal and Anuja:
    I will be checking out Patel Brothers here in Louisville, KY to see if they have this type of veg. If not, could one substitute a different one for a similar result? I love this site and often try the vegetarian/vegan recipes. Best luck!

  7. Yummy Gongura Pappu…Will try it soon.

    Hetal & Anuja you guys were awesome today. Both of you were taking a chance equally. This is what we expect. Good Job guys. Post hot & spicy traditional VEGETARIAN recipes from the state of Andhra…

  8. H & A,
    Very nice and simple recipe. I have heard about gongura from my AP friends but never knew how to cook it. Thanks for the video. As H said, we only buy spinach in US and gongura will be a nice variety.

  9. Hi Anuja and Hetal,
    I would love to know what size pressure cooker you are using. I normally cook daal in a regular pot but it takes forever. I’d like to buy a pressure cooker, and I really like the one you have because it is wider but lower in height. Could you tell us the size? Thanks so much. I can’t wait to try this recipe!!!

  10. hi hetal and anuja
    i love gongura,especially pappu.
    in my home lots of variations they use to do.
    today iam sharing with u
    gongura mutton,gongura prawns,gongura pickle,gongura chutney etc.,
    we can store the gongura by adding little salt to it and saute it in kadai for 3 to 4 mins.
    then when its cool u can store it in the fridge.

  11. Hi Hetal and Anuja! Your website is amazing! All your recipes are simple and self-explained. It make cooking really easy for the non cook!!Indian cooking seems overwhelming but really isn’t and your website proves it. Thanks for inspiring me to cook and share my own recipes with with the world!

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