1Cook 1/2 cup of toovar dal (soaked for 30 minutes), green chilies, and 1.5 cups of water in a cooker until soft. Mash the dal and set aside.
2Cook 1/2 cup of toovar dal (soaked for 30 minutes), green chilies, and 1.5 cups of water in a cooker until soft. Mash the dal and set aside.
3Cook 1/2 cup of toovar dal (soaked for 30 minutes), green chilies, and 1.5 cups of water in a cooker until soft. Mash the dal and set aside.
4Heat 4 tbsp oil, then add 1 tbsp chana dal, 1/2 tbsp urad dal, 1 tsp mustard, 2 dry chilies, 1 tsp mustard, and 1/2 tsp cumin. Fry until the tempering is reddish.
5Heat 4 tbsp oil, then add 1 tbsp chana dal, 1/2 tbsp urad dal, 1 tsp mustard, 2 dry chilies, 1 tsp mustard, and 1/2 tsp cumin. Fry until the tempering is reddish.
6Heat 4 tbsp oil, then add 1 tbsp chana dal, 1/2 tbsp urad dal, 1 tsp mustard, 2 dry chilies, 1 tsp mustard, and 1/2 tsp cumin. Fry until the tempering is reddish.
7Add 15-18 crushed garlic pods to the fried tempering and fry.
8Add 15-18 crushed garlic pods to the fried tempering and fry.
9Add 15-18 crushed garlic pods to the fried tempering and fry.
10Add 1/3 cup chopped onion, 1 sprig curry leaves, and 1/8 tsp hing. Sauté until the onion softens.
11Add 1/3 cup chopped onion, 1 sprig curry leaves, and 1/8 tsp hing. Sauté until the onion softens.
12Add 1/3 cup chopped onion, 1 sprig curry leaves, and 1/8 tsp hing. Sauté until the onion softens.
13Add 1/3 cup chopped tomato and cook until it softens completely.
14Add 1/3 cup chopped tomato and cook until it softens completely.
15Add 1/3 cup chopped tomato and cook until it softens completely.
16Add salt, 1/4 tsp turmeric, and 1.5 tbsp chili powder and fry.
17Add salt, 1/4 tsp turmeric, and 1.5 tbsp chili powder and fry.
18Add salt, 1/4 tsp turmeric, and 1.5 tbsp chili powder and fry.
19Once the spices are fried, add 80 gms of gongura leaves (sorrel leaves should be in equal quantity to the toovar dal). Fry until the leaves wilt and oil separates.
20Once the spices are fried, add 80 gms of gongura leaves (sorrel leaves should be in equal quantity to the toovar dal). Fry until the leaves wilt and oil separates.
21Once the spices are fried, add 80 gms of gongura leaves (sorrel leaves should be in equal quantity to the toovar dal). Fry until the leaves wilt and oil separates.
22Pour 1.5 tbsp of tamarind water.
23Pour 1.5 tbsp of tamarind water.
24Pour 1.5 tbsp of tamarind water.
25Finally, add the mashed dal and cook for 4-5 minutes to prepare the aromatic Gongura Pappu.
26Finally, add the mashed dal and cook for 4-5 minutes to prepare the aromatic Gongura Pappu.
27Finally, add the mashed dal and cook for 4-5 minutes to prepare the aromatic Gongura Pappu.