Andhra Beerakaya Pappu | Turai ki Dal

I absolutely adore Pappu-Annam (as Dal-Chawal is called in Telugu), so I was thrilled to know that the theme for the 110th Foodie Monday Bloghop is lentils. Today I am presenting a traditional Andhra recipe called Beerakaya Pappu. Made with Beerakaya (Turai in Hindi, Ridge Gourd in English, Peerankai in Tamil), this is a rather mellow dal that is enjoyed with hot steamed rice and a generous dollop of ghee.

Beerakaya Pappu | Peerangai Paruppu | Turai ki Dal
Beerakaya Pappu | Peerangai Paruppu | Turai ki Dal

Dal or Pappu is an essential part of every Andhra meal, especially lunch. We make plain dal (Mudda Pappu) or then combine it with a range of leafy or other vegetables. Dal-Rice is typically the second course of our meal, with the first course (traditionally called Modati Mudda) being Chutney/Podi with Rice.

Do try my recipes for various Andhra-style dals including Mammidikaya Pappu, Gongura Pappu, Chukka Kura Pappu, Thotakura Pappu, Bacchali Kura Pappu, Tomato Pappu, Dosakaya Pappu, and Mudda Pappu.

If you like ridge gourd, try these recipes for Beerakaya Thokku Pachadi, Beerakaya Palu Posina Kura, and Beerakaya Kura. 🙂

Coming back to Beerakaya Pappu, it is very easy to make and light on the stomach. It is also mildly-spiced and so is a great dish for those days when you want comforting soul-food.

So let’s see how to make this delicious Turai ki Dal.

Spoonful of Beerakaya Pappu
Spoonful of Beerakaya Pappu

How to Make Andhra Beerakaya Pappu | Turai ki Dal

Beerakaya Pappu is a Andhra-style dal made with ridge gourd
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Andhra Beerakaya Pappu | Turai ki Dal
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This is the recipe for the mellow Andhra Beerakaya Pappu. This easy to make dal is made with Beerakaya (aka Turai, Ridge Gourd, Peerankai). It is delicious and light on the stomach. Enjoy it with hot steamed rice and ghee.

Course: Main, Main Course
Cuisine: Andhra Pradesh, Andhra Recipes, Indian, Vegan, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 1/2 Cup Kandi Pappu, Tuvar Dal, Pigeon Pea
  • 250 Gms Beerakaya, Turai, Ridge Gourd
For Tempering
  • 1 tsp Ghee Vegans can use oil
  • 1 tsp Minapappu, Udad Dal, Black Gram
  • 1/2 tsp Avalu, Rai, Mustard Seeds
  • 1/2 tsp Jeelakarra, Jeera, Cumin Seeds
  • 3-4 Green Chillies
  • 6-8 Curry Leaves
  • 1/4 tsp Turmeric
  • 1/2 tsp Red Chilli Powder
  • Salt to Taste
Instructions
Cooking the Dal
  1. Wash the dal and add 1 cup water.

  2. Let the dal soak for about 10 minutes.

  3. Pressure cook the dal till fully mashable.

  4. Mash and set aside.

Preparing the Beerakaya
  1. Peel the Beerakaya and cut into 1" pieces. Set aside. Save the peels; you can make Andhra Beerakaya Thokku Pachadi.

Making the Beerakaya Pappu | Turai ki Dal | Peerangai Paruppu
  1. In a heavy-bottomed vessel, heat the ghee.

  2. Add the black gram and stir-fry till it starts to change colour.

  3. Add the mustard seeds and cumin seeds.

  4. Stir-fry till the mustard seeds start to pop.

  5. Add the slit green chillies and curry leaves.

  6. Stir-fry for a few seconds.

  7. Add the Beerakaya pieces and some salt.

  8. Mix well.

  9. Let the Beerakaya pieces cook till transparent. Don't add any water.

  10. Add chilli and turmeric powders.

  11. Mix well.

  12. Add the mashed dal.

  13. If the Beerakaya Pappu is too thick, add a little water.

  14. Add salt, if required.

  15. Let the dal simmer for 5 minutes.

  16. Turn off and serve hot with rice and ghee.

 

Step-by-Step Method to Make Andhra Beerakaya Pappu | Turai ki Dal

  1. Getting the Dal Ready
    1. First, wash the dal under running water till the water runs clear.
    2. Now add 1 cup water to the dal and let the dal soak for about 10 minutes. This is an optional step and helps the dal cook faster.
    3. Next, pressure cook the dal for 4-5 whistles or till it is fully cooked and gets totally mashed.
    4. Using a heavy ladle, mash the dal and set aside.
  2. Preparing the Beerakaya
    1. Peel the Beerakaya and save the peel to make Andhra Beerakaya Thokku Pachadi.
    2. Cut into Beerakaya into 1″ pieces. Set aside. Do not cut it into very small pieces as it reduces after cooking.

  3. Making the Beerakaya Pappu | Turai ki Dal | Peerangai Paruppu
    1. Over medium flame, in a heavy-bottomed vessel, heat the ghee or oil.
    2. Add the udad dal and stir-fry till it starts to change colour. I add the udad dal first (even before the rai) so that the rai does not burn.
    3. When the udad dal is light brown, add the mustard seeds and cumin seeds.
    4. Stir-fry till the mustard seeds start to pop. Be careful not to burn the udad dal. 
    5. Add the slit green chillies and curry leaves.
    6. Stir-fry for a few seconds.
    7. Next add the Beerakaya pieces and some salt.
    8. Mix well. You don’t need to add any water as Beerakaya is a water-laden vegetable and will release a lot of water as it cooks.

    9. Stir-fry till the Beerakaya pieces are cooked and look transparent.
    10. Add chilli and turmeric powders, and mix well.
    11. Now add the mashed dal and mix well.
    12. If the Beerakaya Pappu is too thick, add some water and mix well.
    13. Add salt, if required, and mix well.
    14. Let the dal simmer for 5 minutes.
  4. Turn off and serve hot with rice and ghee.
Beerakaya Pappu | Turai ki Dal
Beerakaya Pappu | Turai ki Dal

I am happy to be taking the recipe to the 110th Foodie Monday Blog Hop!

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