Gongura pappu instant pot is an easy and tasty one-pot instant pot meal with simple ingredients within 30 minutes. This Andhra-style tangy and soul-satisfying lentil curry is made with toor dal and roselle leaves (gongura leaves).
You can put together this recipe with minimal effort for busy weekday dinners. We always make it a pot-in-pot recipe where lentils and rice are cooked in separate pots at the same time in the same pressure cooker.
Gongura pappu is a famous Andhra dish that tastes tangy which enhances your taste buds but also rich in vitamins and antioxidants.
This vegan creamy dish is flavorful and loaded with nutrients like iron from roselle leaves. This no-meat recipe is a plant-based goodness.
Ingredients
Toor dal: It is a good source of crabs, protein and fiber with iron and calcium. You can replace toor dal with chana dal for this recipe.
Gongura leaves: Gongura leaves are an excellent source of folate and vitamin b6. Roselle leaves improve digestion and hair growth. In English, these leaves are known as roselle leaves whereas in other parts of India called lambada, pitwaa, pulicha, and keerai.
Green chili: This tangy, sharp, and earthy flavor adds a nice flavor to lentils.
Garlic: It’s a good flavoring agent and healthy for the body when eaten in moderation.
Instructions for preparing gongura pappu instant pot
- Start with washing lentils and soaking them until other ingredients are prepared.
- Meanwhile, Chop the onion, green chili, garlic, tomato, and gongura leaves(roselle leaves).
- Drain the soaking water then give it a good rinse.
- In an instant pot, liner add soaked dal, water, turmeric, onion, garlic, and green chili. Don’t mix it.
- Place the bowl of gongura leaves (roselle leaves) on a trivet.
- Close the lid and set the instant pot on MANUAL or PRESSURE COOK for 8 min.
- When the countdown is done, quick release and remove the pot which is on top. Blend the gongura leaves with a hand blender.
- Add salt to the dal and mash it with a ladle until the dal is smooth and soft.
HOW TO MAKE A PERFECT TEMPERING
- The crackling of spices and change in color indicates the process is completed. It takes only a few seconds so be prepared to move fast.
- Pour oil and ghee (optional) into a pan over high heat. When the oil is hot enough, reduce heat to medium.
- Add mustard seeds, when they start to splutter add cumin seeds, red chili, curry leaves, hing or asafoetida, and red chili powder (optional).
- Turn off the flame and pour this tadka on the dal.
Serving suggestions
Serve it hot steaming rice with a dollop of ghee, papad, and Andhra pickle.
Goes well with roti, pulka, and jowar roti.
Storage and freezing
This recipe tastes even better the next day and freezes excellent. Make small portions in a silicon cookie pan and store them in ziploc.
Don’t add tadka if you plan to freeze. After tawing and reheating add a tadka (tempering) to give a fresh touch.
For the full recipe video, click the link here Gongura pappu instant pot
GONGURA PAPPU INSTANT POT
Equipment
Ingredients
- 1/2 cup Toor dal
- 76 grams Gongura leaves 24 large leaves
- 5 Thai green chili
- 1/2 cup Onion 1/2 medium
- 3 large Garlic pods
- 2 cups Water
tempering
- 1 Tbsp Oil
- 1 Tbsp Ghee Can be replaced with oil
- 1/4 Tsp Mustard seeds
- 1/4 Tsp Cumin seeds
- 5 Curry leaves
- 3 Whole dry red chilI
- 1/8 Tsp Asafoetida
- 1/2 Tsp Chili powder
Instructions
INSTRUCTIONS FOR PREPARING GONGURA PAPPU INSTANT POT
- Start with washing lentils and soaking them until other ingredients are prepared.
- Meanwhile, Chop the onion, green chili, garlic, tomato, and gongura leaves(roselle leaves).
- Drain the soaking water then give it a good rinse.
- In an instant pot, liner add soaked dal, water, turmeric, onion, garlic, and green chili. Don’t mix it.
- Place the bowl of gongura leaves (roselle leaves) on a trivet.
- Close the lid and set the instant pot on MANUAL or PRESSURE COOK for 8 min.
- When the countdown is done, quick release and remove the pot which is on top. Blend the gongura leaves with a hand blender.
- Add salt to the dal and mash it with a ladle until the dal is smooth and soft.
HOW TO MAKE A PERFECT TEMPERING
- The crackling of spices and change in color indicates the process is completed. It takes only a few seconds so be prepared to move fast.
- Pour oil and ghee (optional) into a pan over high heat. When the oil is hot enough, reduce heat to medium.
- Add mustard seeds, when they start to splutter add cumin seeds, red chili, curry leaves, hing or asafoetida, and red chili powder (optional).
- Turn off the flame and pour this tadka on the dal.
SERVING SUGGESTIONS
- Serve it hot steaming rice with a dollop of ghee, papad, and Andhra pickle.
- Goes well with roti, pulka, and jowar roti.
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