While the dal is cooking, wash and drain gongura (roselle leaves). Chop them roughly and keep them aside. Also gather other required ingredients.
Heat a pan or kadai and add oil once it is hot. Add cumin seeds, mustard seeds and let them splutter. Then add turmeric powder, red chili, slitted green chili, and chopped garlic.
Once these are lightly browned, after a minute or so, add chopped gongura leaves.
Let the roselle leaves or gongura cook for 2 to 3 minutes. And add salt, coriander seeds powder.
Mix the mixture well and make sure it is not burnt. Now add cooked toor dal and peanuts to this gongura mixture.
Mix it well and let the dal cook for 5 minutes on medium flame.
Switch off the flame and dish out the dal. Andhra delicacy, Gongura pappu is ready to serve!