Gongura is a leafy plant which is family from same hibiscus. It comes in two different
varieties, green stemmed or red stemmed. Gongura has sour taste. It is a popular recipe
from Andhra pradesh. Gongura is an excellent source of folate acid and very good source of
Vitamin B6, Iron, Vitamin C and anti-oxidants.  In addition, they also are a very good source
of riboflavin, another important B vitamin for cardiovascular health since it is necessary for
the proper functioning of B6.

Gongura leafs - 200 gm
Toor dal - ½ cup
Urad dal - 1 tsp
Chana dal - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seed - ¼ tsp
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Salt as required
Oil for seasoning
Wash 200 gram of Gungura well to remove dirts and sand.
Chop the leafs into small pieces.
In a pressure cooker add the chopped gongura leaves , ½ cup toor dal, 2 cups water along
with required salt.
Pressure cook gongura, tool dal for 3 whistles. Wait for few mins until the pressure release
In a pan add 3 tsp of oil and heat.
Once oil hot, add ¼ tsp of fenugreek seed.
Then add 1 tsp urad dal, 1 tsp chana dal fry till golden in color.
Then add 1 tsp mustard seeds. Once mustard start splutter add the cooked gongura dal and
mix it.
Cook this for 2 mins.
After 2 mins add ½ tsp turmeric powder, 1 tsp red chilli powder and mix it.
Cook for another 2 to 3 mins.

Now the tasty gongura pappu is ready to serve.