Beerakaya Pappu Recipe | Turai Dal | Ridge Gourd Dal with detailed photo and video recipe. An excellent protein-rich lentil curry recipe prepared with a combination of green mung dal, tomatoes and ridge gourd. It is a fantastic multipurpose curry that can be served as a side dish with rice, but not limited to, and also a great side dish for roti and chapati. It is typically prepared with mung dal, but it can also be prepared with toor dal, channa dal and masoor dal.
Beerakaya Pappu Recipe | Turai Dal | Ridge Gourd Dal, with step-by-step photo and video recipe. Vegetable-based dal recipes are not new to Indian cuisine, and there are many different variations to these offerings. Typically, they are made with a wide range of common vegetables, but they can also be made with exotic vegetables. One such easy and simple vegetable-based dal recipe is beerakaya pappu.
As I mentioned, the ridge gourd dal is made with a wide range of lentils. The most common lentil used is green mung split lentil for apparent reasons. Of all the lentils, mung beans are easy to cook and lighter on our digestive systems. It can easily be cooked with almost any vegetables and has a thick and smooth consistency. The ridge gourd has a rough consistency, and when cooked with lentils, it turns soft and mushy. This mixed lentil and vegetable consistency helps it to achieve the multipurpose curry status. It is neither thin nor thick in consistency, making it an ideal side dish for roti, chapati and any rice. Try this dal variation, and I am sure you will love it.
Furthermore, more related tips, suggestions and variations to the beerakaya pappu recipe. Firstly, choose a tender and stiff ridge gourd for this lentil curry. Ripe ridge gourd may yield fibre and may be unpleasant when served. Secondly, I prepare ridge gourd dal by mixing all ingredients in a pressure cooker and cooking it for 3-5 whistles. This would hasten the cooking process, but if you wish, you can cook them separately and mix them later. Lastly, I used raw sour tender mangoes with tomatoes for the sourness of this curry. Depending on individual preferences, this can be limited to tomatoes, tamarind, or lemon juice.
Finally, I request you to check my other related Dal Recipes Collection with this post on the beerakaya pappu recipe. It mainly includes my other related recipes like Dal Paratha Recipe, Mango Dal Recipe, Masoor Dal Tadka Recipe – Dhaba Style, Lemon Rasam Recipe, Moong Dal Tadka Recipe – Restaurant Style & Pro Tips, Khatti Dal Recipe, Dal Bhat Chokha Recipe, Pesara Pappu Charu Recipe, Tomato Pappu Recipe, Methi Dal Fry Recipe – Dhaba Style. Further to these, I would also like to add some more related recipe categories like,
Video Recipe
Recipe Card for Beerakaya Pappu
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
Instructions
- 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.
- Also, add 1 ridge gourd, 1 tomato, 1 tsp salt, ½ tsp ghee and 3 cup water.
- Mix well, pressure cook for 4 whistles or until the dal is cooked well.
- Mash the dal slightly, adjusting the consistency as required.
- 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.
- Also add 1 chilli, 6 cloves garlic, ½ onion and saute till the onions soften slightly.
- Now add 2 dried red chilli, few curry leaves, pinch thing and splutter the tempering.
- Keeping the flame on low, add 1 tsp red chilli powder and ½ tsp salt. Mix well.
- Transfer the tempering over the dal and mix gently. Cook for 3 minutes or until the flavours are absorbed well.
- Finally, add 2 tbsp coriander to Beerakaya Pappu Recipe and enjoy with hot steamed rice.
Nutrition
How to make Beerakaya Pappu with Step-by-step Photos
- 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.
- Also, add 1 ridge gourd, 1 tomato, 1 tsp salt, ½ tsp ghee and 3 cup water.
- Mix well, pressure cook for 4 whistles or until the dal is cooked well.
- Mash the dal slightly, adjusting the consistency as required.
- 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.
- Also add 1 chilli, 6 cloves garlic, ½ onion and saute till the onions soften slightly.
- Now add 2 dried red chilli, few curry leaves, pinch thing and splutter the tempering.
- Keeping the flame on low, add 1 tsp red chilli powder and ½ tsp salt. Mix well.
- Transfer the tempering over the dal and mix gently. Cook for 3 minutes or until the flavours are absorbed well.
- Finally, add 2 tbsp coriander to Beerakaya Pappu Recipe and enjoy with hot steamed rice.
Notes
- Firstly, make sure to adjust the amount of spice depending on chilli.
- Also, adding onion ang garlic is optional. However, it adds lots of flavours.
- Additionally, do not chop the ridge gourd too small, as it turns mushy when cooked in a cooker.
- Finally, Beerakaya Pappu Recipe tastes great when prepared with a combination of toor and moong dal.