Andhra style Sorrel Leaves (Gongura) Pappu with Tamil Nadu Style Verkadalai (Peanut) Masala Sundal
⏱️ 15m Prep🔥 30m Cook
Primary Dish
Andhra style Sorrel Leaves (Gongura) Pappu
Ingredients
- • 100 g Toor dal
- • 150 g Gongura leaves
- • 1 tsp Green chilies
- • 5 ml Oil
- • 1 tsp Mustard seeds
- • 1 pinch Asafoetida
Cooking Steps
1
Pressure cook dal with chilies and 300 ml water for 15 minutes.
2
Sauté gongura leaves in oil until wilted.
3
Mash dal, stir in leaves, add salt, and temper with mustard seeds.
The Perfect Pairing
Tamil Nadu Style Verkadalai (Peanut) Masala Sundal
Ingredients
- • 200 g Boiled peanuts
- • 20 g Grated coconut
- • 1 tsp Urad dal
- • 1 tsp Mustard seeds
- • 5 g Curry leaves
- • 1 tsp Red chili powder
Cooking Steps
1
Heat oil in a pan, add mustard seeds and urad dal.
2
Add curry leaves and boiled peanuts.
3
Toss with chili powder and grated coconut.