Gongura Chana Daal | How to make Gongura Chana Daal

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ByReena Andavarapu
Created on 8th May 2017
  • Gongura Chana Daal, How to make Gongura Chana Daal
Gongura Chana Daalby Reena Andavarapu
  • Gongura Chana Daal | How to make Gongura Chana Daal (2 likes)

  • 0 reviews
    Rate It!
  • By Reena Andavarapu
    Created on 8th May 2017

About Gongura Chana Daal

Tangy spicy Chana daal curry enjoyed best with rice.

The delicious and mouthwatering Gongura Chana Daal is a famous dish of Andhra Pradesh and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Gongura Chana Daal is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Gongura Chana Daal. Reena Andavarapu shared this Gongura Chana Daal recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Gongura Chana Daal. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Gongura Chana Daal recipe at your home and surprise your family and friends.

  • Prep Time10mins
  • Cook Time8mins
  • Serves4People
Gongura Chana Daal

Ingredients to make Gongura Chana Daal

  • Chana daal - 1 1/2 cup
  • Gongura leaves - 1 Bunch
  • Onion - 1 sliced
  • Red Chillies - 2
  • Garlic cloves - 7 to 8
  • Mustard seeds - 1 tsp
  • Cumin - 1 tsp
  • curry leaves - A few
  • oil - for tempering
  • Salt to taste
  • Red chilli powder - 1 tsp
  • Turmeric - 1/2 tsp

How to make Gongura Chana Daal

  1. Wash and soak the Chana dal. Clean and wash the gongura leaves.
  2. Take a pan and start with the tempering. Put the oil and once it heats add the mustard seeds, cumin, red chilies, garlic cloves, onion slices one by one and stir fry on high flame. Lastly add the gongura leaves and stir fry. Within seconds it will look like a thick paste.
  3. Now add the soaked Chana dal and spice powders along with some salt. Give it a nice stir.
  4. Now add sufficient water to cover the daal. Around 2 to 2 1/2 cups.
  5. Cover with the lid and pressure cook till one whistle. Open the lid when the pressure releases and simmer for 2 to 3 mins after giving a nice stir. Serve hot with steamed rice or roti.

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