GONGURA PAPPU INSTANT POT
It is an easy and tasty one-pot instant pot meal with simple ingredients within 30 minutes. This tangy and soul-satisfying lentil curry is made with toor dal and roselle leaves (gongura leaves).
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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.
Servings: 4