Anapakaya Pesarpappu Koora (Lauki aur Moong Dal ki Bhaji, Bottle Gourd and Green Gram Curry)

Anapakya Pesara Pappu Koora

Both Dad and I bought anapakaya (bottle gourd/lauki) this week and I was wondering what to do with so much anapakaya when I realised I had not made Anapakaya-Pesara Pappu Koora in ages. It is very easy to make and is a great accompaniment to both rice and roti.


  1. Anapakaya/Lauki/Bottle Gourd – 2 Cups cubed
  2. Pesara Pappu/Moong Dal/Green Gram – 1/2 Cup
  3. Green Chillies – 3 or 4
  4. Mustard Seeds – 1/2 tsp
  5. Grated Ginger – 1/2 tsp
  6. Cumin Seeds – 1/2 tsp
  7. Turmeric – One Large Pinch
  8. Ghee – 1/2 tsp
  9. Curry Leaves – A Few
  10. Salt to Taste


  1. Mix anapakaya pieces and pesara pappu together.
  2. Add enough water to cover the anapakya-pesara pappu mix.
  3. Pressure cook for  about 3 whistles or till the pesara pappu is of mashable consistency.
  4. Mix the anapakaya-pesara pappu mix gently but well so that the dal is mashed.
  5. Add salt and turmeric. Mix well.
  6. Heat the ghee.
  7. Add mustard seeds and wait till they splutter.
  8. Add cumin seeds and slit green chillies. Fry for about 30 seconds.
  9. Add the grated ginger and curry leaves. Fry for 5-10 seconds.
  10. Add to the anapakaya-pesara pappu mix. Mix well.
  11. Serve hot with rice and ghee, or with rotis.


  • I add the green chillies to the anapakaya-pesara pappu mix before pressure cooking. This makes the curry spicy. 🙂
  • You can soak the pesara pappu for about 30 mins, if required. I find that this is not necessary as the dal cooks well in the pressure cooker.

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