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.