Leftover Andhra Gongura Dal Rice Bowl with Papad

Ingredients

• 1.5 cupcooked rice
• 0.75 cupgongura dal (leftover, refrigerated)
• 2 piecepapad (urad dal papad)
• 1 tspAndhra avakaya (raw mango pickle)
• 1 tspghee
• 1 pinchsalt

Method

1. 1

   Spoon the leftover gongura dal into a small saucepan and reheat over medium-low heat for 2–3 minutes, stirring occasionally and adding a splash of water if it has thickened overnight, until hot and loose enough to mix through rice.

2. 2

   While the dal heats, roast the papads directly over a gas flame, turning with tongs every few seconds until puffed and lightly charred in spots — about 30 seconds each — or microwave them one at a time for 30–40 seconds until crisp.

3. 3

   Place the cooked rice in a bowl and pour the hot gongura dal over it, then drizzle with ghee and mix everything together until the dal is evenly distributed through the rice. Taste and adjust salt if needed.

4. 4

   Serve immediately with the crispy papads resting on the side and a small spoonful of avakaya pickle alongside.