Warm, richly spiced, and built for a satisfying meal, Beerakaya Pappu Recipe | Turai Dal | Ridge Gourd Dal is a vegetarian south indian dal made with toor dal, moong dal, and ridge gourd / turai / beerakaya in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4 Servings
  • Category: dal
  • Cuisine: south indian

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)

Method

  1. Firstly, in a pressure cooker, take ½ cup toor dal and ½ cup moong dal. Make sure to soak the toor dal so that it cooks faster.
  2. Also, add 1 ridge gourd, 1 tomato, 1 tsp salt, ½ tsp ghee and 3 cup water.
  3. Mix well, pressure cook for 4 whistles or until the dal is cooked well.
  4. Mash the dal slightly, adjusting the consistency as required.
  5. In a pan heat 2 tbsp oil and 1 tbsp ghee. Add 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal, ½ tsp cumin. Splutter the tempering.
  6. Also add 1 chilli, 6 cloves garlic, ½ onion and saute till the onions soften slightly.
  7. Now add 2 dried red chilli, few curry leaves, pinch thing and splutter the tempering.
  8. Keeping the flame on low, add 1 tsp red chilli powder and ½ tsp salt. Mix well.
  9. Transfer the tempering over the dal and mix gently. Cook for 3 minutes or until the flavours are absorbed well.
  10. Finally, add 2 tbsp coriander to Beerakaya Pappu Recipe and enjoy with hot steamed rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.