Gongura Dal | Ambadi Dal | Healthy Sorrel leaves Dal

Name: Gongura Dal | Ambadi Dal
Prep time: 30 min
Cook time: 20 min
Ingredients: 1 cup of split pigeon peas (tuvar dal); 3 cups of chopped Gongura/Ambadi leaves; 1 large onion, chopped; 2 large cloves of garlic, chopped; 3 green chillies, chopped; 1 tsp turmeric powder; salt to taste; 3 ½ cups of water; 1 tbsp oil; ½ tsp mustard seeds; ½ tsp cumin seeds; ¼ tsp asafoetida (hing); 1 large clove of garlic, chopped; 3 dry red chillies

Vanita's Corner

November 21, 2023

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Gongura Dal – Healthy Dal with the goodness of red sorrel leaves

Gongura Dal is a nutritious dal from Andhra cuisine made using lentils and sorrel leaves. Gongura leaves are abundantly cultivated in Andhra Pradesh and Telangana. Gongura leaves are used to make variety of dishes such as Gongura Pachadi, Gongura Pappu/Dal, Gongura Chicken/Mutton curry etc. Even the flowers of Gongura are edible. The flowers of Gongura is used to make sharbat, chutney and jam. Recipe for Ambadi sharbat is here.

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What is Gongura

Gongura is a green leafy vegetable with distinctive sour taste. The leaves of Gongura are broad with serrated edges. It belongs to the hibiscus family of plants. There are two variety of Gongura -one with red stems and other with green stems. The red stemmed Gongura is sourer than the green ones. It is known by different names in various regions and languages. Gongura is the Telugu name. In Marathi, it is known as Ambadi. The English name for Gongura is Sorrel leaves. Gongura is valued not just for its flavour but for its nutritional composition.

Gongura Dal

Gongura dal is a healthy dal made using split pigeon peas (tur/tuvar dal) and gongura leaves. The gongura leaves which are sour in taste are finely chopped and added to the dal which imparts a tangy flavour to the dal. The dish combines the nutritional benefits of lentils (tuvar dal) with the healthy properties of Gongura leaves making it a wholesome dish. Lentils are a rich source of proteins and gongura leaves are rich in folic acid and iron, thus making this a super healthy dish. The dal pairs excellently with steamed rice.

List of ingredients to make Gongura Dal

Lentils : I have used Tuvar dal (Split pigeon peas) for this recipe. However, other dals such as masoor dal or moong dal can also be used for this recipe.

Gongura Leaves/ Ambadi leaves : I have used the red stemmed gongura leaves. You can even use the green stemmed gongura leaves.

Other ingredients : Onion, garlic, green chillies, turmeric powder and salt

For tempering : Oil, mustard seeds, cumin seeds, garlic, asafoetida (hing) and dry red chillies.

Step-wise recipe with pictures

Wash and soak tuvar dal in water for 30 minutes.

In the meanwhile pluck Gongura/ Ambadi leaves. Wash and chop them.

Keep chopped Gongura leaves aside.

After 30 minutes, drain the water from soaked dal and transfer it to a pressure cooker.

Add chopped Gongura leaves.

Add chopped onion, chopped garlic, chopped green chillies, turmeric powder and salt. Add 3 ½ cups of water.

Close the lid and pressure cook for 5 to 6 whistles.

Once the steam escapes from the pressure cooker, open the lid.

Using a masher, mash the dal.

For the tempering, heat 1 tbsp oil in a small pan. Add mustard seeds, cumin seeds, chopped garlic, asafoetida and dry red chillies.

When the ingredients start sizzling, pour the tempering into the cooked dal.

Serve hot with steamed rice.

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