Andhra Beerakaya Pappu | Turai ki Dal | Ridge Gourd Dal
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.
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
- Wash the dal and add 1 cup water.
- Let the dal soak for about 10 minutes.
- Pressure cook the dal till fully mashable.
- Mash and set aside.
Preparing the Beerakaya
- 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
- In a heavy-bottomed vessel, heat the ghee.
- Add the black gram and stir-fry till it starts to change colour.
- Add the mustard seeds and cumin seeds.
- Stir-fry till the mustard seeds start to pop.
- Add the slit green chillies and curry leaves.
- Stir-fry for a few seconds.
- Add the Beerakaya pieces and some salt.
- Mix well.
- Let the Beerakaya pieces cook till transparent. Don't add any water.
- Add chilli and turmeric powders.
- Mix well.
- Add the mashed dal.
- If the Beerakaya Pappu is too thick, add a little water.
- Add salt, if required.
- Let the dal simmer for 5 minutes.
- Turn off and serve hot with rice and ghee.