Beerakaya Pappu Recipe | Turai Dal | Ridge Gourd Dal

Ingredients

for pressure cooking:

• ½ cup toor dal
• ½ cup moong dal
• 1 ridge gourd / turai / beerakaya, peel & chopped
• 1 tomato, chopped
• 1 tsp salt
• ½ tsp ghee
• 3 cup water

for dal:

• 2 tbsp oil
• 1 tbsp ghee
• 1 tsp mustard
• 1 tsp chana dal
• 1 tsp urad dal
• ½ tsp cumin
• 1 chilli, chopped
• 6 cloves garlic, chopped
• ½ onion, sliced
• 2 dried red chilli
• few curry leaves
• pinch hing
• 1 tsp red chilli powder
• ½ tsp salt
• 2 tbsp coriander, chopped

Steps

1. Put ½ cup toor dal and ½ cup moong dal in a pressure cooker. Be sure to soak the toor dal so it cooks faster.
2. Put 1 ridge gourd, 1 tomato, 1 tsp salt, ½ tsp ghee and 3 cup water into the cooker with the lentils.
3. Mix well and pressure-cook for 4 whistles or until the dal is cooked well.
4. Mash the dal slightly and adjust the consistency as required.
5. Heat 2 tbsp oil and 1 tbsp ghee in a pan. Add 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal and ½ tsp cumin, and let the tempering splutter.
6. Add 1 chilli, 6 cloves garlic and ½ onion and saute until the onion softens slightly.
7. Add 2 dried red chilli, a few curry leaves and a pinch of hing, and let the tempering splutter.
8. Over a low flame, mix in 1 tsp red chilli powder and ½ tsp salt well.
9. Transfer the tempering over the dal and mix gently. Cook for 3 minutes or until the flavours are well absorbed.
10. Add 2 tbsp coriander and enjoy with hot steamed rice.