L09 · Lunch · Andhra Pradesh and Telangana
Gongura Pappu with Rice
The signature dal of Andhra Pradesh and Telangana: toor dal cooked with sour gongura (sorrel) leaves and a garlicky red-chilli tempering.
- Region
- Andhra Pradesh and Telangana
- Diet
- Strictly vegetarian, egg-free
- Prep
- 15 min
- Cook
- 30 min
- Time, as written
- Prep 15 min · Cook 30 min
- Serves
- 3
- Difficulty
- Easy
- Status
- Traditional
- Good for
- Everyday lunch
Nutrition
Good source| Per serving | kcal | Protein | Carbs | Fat | Sat fat | Fibre | Sugars | Protein per 100 kcal |
|---|---|---|---|---|---|---|---|---|
| Pappu only (about 250 ml) | 225 | 12 g | 32 g | 5 g | 1 g | 6 g | 3 g | 5.5 g |
| Full plate: pappu, 50 g raw rice, 100 g curd | 465 | 20 g | 75 g | 8 g | 3 g | 8 g | 7 g | 4.0 g |
Headline figures are for the full plate as served, with its stated roti, rice or bhakri; the dish alone is shown in the table.
Tier: Good source (plate); the dish alone is High protein. IFCT 2017 has no gongura entry; spinach values are used as the nearest leafy green. Values checked against IFCT 2017 on 14 Oct 2026.
Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.
Ingredients
Tempering
Plate
Method
Pressure-cook toor dal with turmeric and 450 ml water for 4 whistles. Mash.
Cook gongura, onion and green chillies in a pan with 2 tbsp water for 6–8 minutes, until the leaves collapse into a dark green mass.
Add the dal, salt and 200 ml water. Simmer 5 minutes, whisking so the gongura blends through.
Heat oil; add mustard, cumin, red chillies, garlic, curry leaves and hing. Fry until the garlic turns golden.
Pour the tempering over the dal. Serve with rice and curd.
Protein optimisation
- Where the protein comes from
- Toor dal supplies 11 g per serving, rice 3.5 g, curd 3.5 g.
- Boost
- Increase toor to 180 g (+2 g protein, +35 kcal per serving), and/or serve 150 g curd rather than 100 g.
Variations, serving and storage
- Regional
- Telangana style — add 1 tsp tamarind and a little more garlic; or use spinach for palakura pappu.
- Substitution
- If gongura is unavailable, use 100 g spinach plus 2 tsp tamarind pulp for sourness.
- Storage
- 2 days refrigerated.
- Food safety
- Reheat until boiling.
- Meal prep
- Good.
Allergens
Milk (curd)
Labels: Good source · Soy-free · Whey-free · Gluten-free* · No added sugar · Meal-prep friendly
Gluten-free* means gluten-free only when certified gluten-free hing is used; most hing contains wheat flour.