Gongura Pappu - Sorrel Leaves and Beans Soup
This is a delicious tangy soup recipe made with yellow beans and gongura leaves. It has a rich creamy texture and it is bursting with the flavour of gongura leaves.
Servings: 4 people
Cost: $5
Equipment
- Pressure Cooker
Ingredients
- 1½ cups Yellow pigeon peas (toor daal) or mung beans
- 1 bunch Fresh Gongura leaves about 200 g
- 1½ tsp Mustard Seeds
- 1½ tsp Turmeric Powder
- 1½ tsp Coriander Seeds Powder
- 2 tbsp Ghee Or any pure cooking oil
- 1 pinch Asafetida
- 1½ tsp Roasted Cumin seeds powder optional
- 1 Medium Onion
- 2 Garlic Cloves
- 1½ tsp Salt To taste
- 2 tsp Black Pepper
Instructions
Preparing the Beans and Leaves
- Wash and soak the beans for about 30 mins.
- Wash the gongura leaves. Separate leaves from the sturdy stems and discard the stems.
- Coarsely chop the gongura leaves. They wilt off and becomes super soft, so coarse cut is fine. Keep aside.
- Fine chop onion and garlic. Keep aside.
Preparing the soup
- Heat the pressure cooker and add ghee. When ghee is hot, ad din asafetida and mustard seeds.
- Let the seeds crackle. Now add in chopped onion and garlic. Mix well and let it turn golden brown.
- Add in turmeric powder, salt, and coriander seeds powder. Stir for another few seconds.
- Now add chopped gongura leaves, beans, and 3 cups water.
- Close the pressure cooker and bring heat to medium.
- Let the mix cook for 5-7 minutes or till you get 2 whistles. Close the heat.
- Sprinkle cumin seeds powder and black pepper.
- Serve hot with rice or chapati. Enjoy!
Notes
This recipe can also be made in a slow cooker or rice cooker as we have used yellow beans in here. Simply soak the yellow beans for about 3-4 hours to reduce the cooking time.