Gongura preparations like poppu & pachhadi are extensively popular in Andhra Pradesh. Gongura greens have an acidic taste. These leaves are pinched at the neck of the stem , as the stem portion does not cook well. This poppu is regular on our menu . Mix it with rice & take a bite from the raw onion & enjoy pure bliss. You are sure to be on the highway to heaven. Since the greens are intrinsically sour, the dish has to be balanced with chillies & salt. And garlic pairs beautifully with sorrel.
Thoor dal - 1/2 cup
Gongura leaves - 1 fistful
Onion - 1, diced
Green Chillies - 8
Turmeric powder - 1/4 tsp
Salt - to taste
Garlic - 10 pods
Oil - 1 tsp
Mustard , jeera, Hing
Pressure cook the dal with the onion, turmeric powder & a drop of oil , with just enough water. The greens & chillies are also cooked with the dal but in a separate container. Cover this container & pressure cook.
Crush the cooked green chillies & the garlic.
Mash the dal & the greens together. I use a Hand Blender to bring them together. Whizz it briefly, as we don't want the dal to become a paste.
Combine the chilly- garlic paste with the dal . Add sufficient salt. Adjust the consistency.
Bring to a simmer.
The dal is ready. Temper the dal.
It makes a good accompaniment with jowar roti / chapathi / rice as well.