A Great Gift: Neighbors
When we moved from Chicago into our current home in Dallas, one of our neighbors came over to introduce herself and say hello/welcome. She mentioned that the ladies on the street met regularly and that I was welcome to join. This was a new experience for me. In Chicago, where the winters were quite brutal for a good part of the year, people stayed indoors for the most part. Here, down south, where the weather is warm for most of the year, people are outdoors a lot more. 15 years and counting, we know most of the families that live on our street. Not just on a “hello” basis, but at a much deeper level of friendship. A great gift indeed!
The weather is a huge factor why people end up meeting their neighbors. We meet them when we step out to get the mail. Or while we are walking our dogs. Sometimes we find socialize while weeding or working on the front yard.
During such meets, a ton of food, seeds, plants and recipe exchanges also happens with my neighbors. One such exchange is the result of this recipe.
Gongura Pappu
-
- My Roselle/Gongura Plant
-
- Gongura Leaf
Roselle leaves are extremely popular in the south Indian state of Andhra Pradesh. They are naturally tangy, and just like their leafy green counterparts, they pack in a solid nutrition punch. I am part of a local vegetable gardening group, and one of the members donated a gongura sapling this summer. The plant is hardy and it grew into a neat little bush. The plant puts out lovely flowers (which are also edible), but I wasn’t as lucky this year.
Although I lived in Andhra Pradesh for many years, my mother never used these leaves. So, the gongura bush grew with gay abandon, with no one to pick her leaves. Earlier this summer, one of my neighbors shared the Gongura Pappu she made. One bite into it, and we were totally hooked! The gongura pappu (dal) was to die for!
Nanditha shared her recipe with me on this cute little handwritten card. She’s been writing recipes for her young daughter, who, one day, will use these recipes when she goes off to college. What a lovely idea to pass on hand-written recipes from mother to child. I have several such handwritten recipes from my mother and mother-in-law. The sheets of paper are old and fraying, so I carefully house them in a folder, and have photo copies that I regularly refer to.
Nanditha’s Gongura Recipes
I have made a couple of tweaks to Nanditha’s original recipe, but the taste does not alter much. I’d love for you to make it. Gongura leaves are available in many Indian grocery stores, but the real deal is if you can find some fresh homegrown leaves. When buying gongura, look for leaves that are firm and have a vivid green in color. Smaller leaves are much better than mature ones.
Andhra Recipes
I invite you to explore your senses with these delicious recipes from the Deccan Plateau.
- Undrallu | Kudumulu Recipe
- Andhra Tomato Pappu
- Mango Dal (Mamidikaya Pappu)
- Dosavakaya: Raw Yellow Cucumber Pickle
- Malabar Spinach Chutney (Bachalakura Pacchadi)
- Opo Squash yellow Mung Curry (Aanapakaya Pappu Kura)
- Smoky Eggplant Chutney (Vankaya Iguru Pacchadi)
- Eggplant Potato Spicy Medley (Vankaya Bangaladumpa Mudda Kura)
- Tangy Stuffed Eggplant (Vankaya Ulli Kharam)
- Yellow Mung Detox Soup (Pesarakattu)
- Ridgegourd Curry Powder Sauté (Beerakaya Podi Kura)
- Cucumber Dal (Dosakaya Pappu)
- Raw Dosakaya Salad
- Indian Lime Pickle (Nimmakaya Pachadi)
- Easy Rasam Recipe (Chaaru)
- Garlicky Amaranth Curry (Thotakura Vellulli Karam)
Gogura/Roselle leaves are some of the easiest ways to get your dose of vitamins. Eating leafy greens provides several essential nutrients like folate, B vitamins and fiber. The dals in this recipe provide plant-based proteins and complex carbohydrates.
Do you love our posts and recipes? We’d LOVE to see your creations so click a photo and tag us on Instagram with the hashtag #healthyindian3 and please give a star (★) rating below. Follow us on Facebook, Twitter, Pinterest, Instagram, YouTube & Tumblr for healthy, easy and delicious recipes and lifestyle tips.
*There could be affiliate links in this blog. As an Amazon Associate, we earn from qualifying purchases.
Andhra Gongura Pappu - Roselle Leaves Dal
Ingredients
- 1/2 Cup Chana Dal
- 1/2 Cup Red Lentils - Masoor Dal
- 4 Cup Gongura (Roselle) Leaves - Washed, drained, chopped
- 2 Teaspoon Coconut Oil
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Mustard Seeds
- 1 Teaspoon Garlic - Fresh, chopped
- 1/2 Cup Onion - Fine cut
- 3/4 Teaspoon Himalayan Pink Salt - Or to taste
- 3/4 Teaspoon Turmeric Powder
- 1/4 Teaspoon Black Pepper - Fresh ground
Instructions
- Wash chana dal and red lentils in running water until the water runs clear. Soak the dals in 2 cups of water for 30 minutes (skip if you are short on time). Cook the dals with 2 cups water in an Instant Pot or pressure cooker for 12 minutes on high pressure with vent closed.
- Allow the IP/pressure cooker to release steam naturally.
- Meanwhile, heat oil in a pan. Splutter mustard and cumin seeds. Add dry red chili and garlic. Stir for a few seconds until garlic browns lightly.
- Add chopped onions and sauté until they turn translucent.
- Add chopped gongura leaves, salt, turmeric powder and freshly ground black pepper.
- Allow the leaves to wilt slightly as you mix everything once in a while. About 3 minutes on medium flame.
- Add the cooked dal and mix everything well. Depending on your consistency preference, you can add some water. Allow everything to come to a gentle boil before turning off the heat.
- Serve hot.
