Easy Beerakaya Pappu Recipe | Turai Dal | Ridge Gourd Dal

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.