Andhra Style Beerakaya Pappu Recipe (Ridge Gourd Dal Recipe)
A comforting dal made with toor dal, moong dal and masoor dal and has the goodness of ridge gourd in it.
Andhra Style Beerakai Pappu Recipe (Ridge Gourd Dal Recipe), Pappu is very dear to heart for people in Andhra Pradesh. Pappu refers to any dal based curry. Most of Andhra’s dal dishes are either with a vegetable or green leaves that is quite tangy because of the use of tomatoes and tamarind. Beerakai refers to ridge gourd in Telugu that is cooked along with three different kinds of dal. And tempered with some whole spice and crushed garlic.
If you are looking for more dal recipe here are some:
- 1 Ridge Gourd (Turai/ Peerkangai) , peeled and sliced
- 1/2 cup Arhar dal (Split Toor Dal)
- 1/2 cup Yellow Moong Dal (Split)
- 1/2 cup Masoor Dal (Whole)
- 1 Onion , sliced
- 1 Tomato , chopped
- 2 Green Chilli , slit
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Red Chilli powder
- Salt , to taste
- 1 cup Tamarind Water To temper
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 4 cloves Garlic
- 1 sprig Curry leaves
- 1 pinch Asafoetida (hing)
- 2 Dry Red Chillies
- Sunflower Oil , as required
How to make Andhra Style Beerakaya Pappu Recipe (Ridge Gourd Dal Recipe)
To begin making the Andhra Style Beerakai Pappu, in a pressure cooker add all the dals, ridge gourd, tomato, onion, ginger garlic paste, green chilli, turmeric, salt and 2 cups water and pressure cook it for 4 whistle.
Once done allow the pressure to release by itself and keep the cooker on the heat again and add tamarind water and heat the dal till it thickens little.
To temper, heat a small tempering pan with oil and add mustard seeds and cumin seeds and allow it splutter for 10 seconds.
Add curry leaves, dry red chilies, hing and leave the curry leaves to crackle for 10 seconds. Add in the crushed garlic and brown them and pour it over the dal and serve.