Beerakaya pappu Recipe -- How to make Dal with Ridge Gourd

Hi, Thank you friends and viewers. Today I will post how to make Beerakaya Pappu Recipe.

Ridge gourd is loaded with vitamin C, riboflavin, zinc, thiamin, iron and magnesium. This vegetable is rich in dietary fiber, less in cholesterol and saturated fat. It is the best choice for anyone who wishes to weight loss quickly. It has the properties which helps in purifying the blood restore and nourish the liver. With the vegetable, we can make a variety of recipes like curry, chutney, and dal. We can make the best use of its skin also if it is tender enough to cook.
Check out recipes with ridge gourd and its skin here.
We can make this dal in two ways, one is pressure cook both dal and ridge gourd pieces together. Add tempering, salt and turmeric to it (The simplest way). Another one is, pressure cook dal separately. Cook ridge gourd pieces in tempering, along with salt and turmeric powder. Once the vegetable cooks, add cooked dal and mix it well. Both tastes almost the same, but the process is diferent. We can follow either way we are comfortable with. If I am not running out of time I prefer to follow the second procedure otherwise, obviously I have to choose the first way only.

Beerakaya Pappu Recipe -- How to make Dal with Ridge Gourd
Author: Sailaja Angara
Preparation Time: 10 Mins
Cooking time: 15 Mins
Servings: 6 people

Ingredients:

• 200 Grams Ridge Goud/Beerakaya
• 2 Cups Toor Dal/Red Lentils
• 3 to 5 Green Chillies
• Salt to Taste
• 1 Teaspoon Turmeric Powder
• 2 Tablespoon Oil
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Cumin Seeds
• 1 Dry Red Chilli
• 5 to 7 Curry Leaves
• fistful of Coriander Leaves

Procedure:

1. Peel and cut the ridge gourd into big cubical pieces. Split the green chillies into two.
2. Pressure cook dal for three to four whistles. Once cooled mash it and keep it aside.
3. Heat oil in a thick bottomed vessel, add mustard seeds, cumin seeds and red chilli.
4. When they start spluttering add asafoetida, and green chillies.
5. Let them fry for a second or so. Then add ridge gourd pieces.
6. Add salt, turmeric powder and mix it well.
7. Let the vegetable cooks completely.Mash it with finger to check whether the vegetable cooked or not.
8. Add mashed dal, curry leaves and coriander leaves to it.
9. Let the excess water evaporates, it at all is there.
10. The dal is neither too loose nor too tight. It is in semi liquid consisteny.
11. Serve beerakaya pappu with urinamirapakaya/curd chillies.

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For any doubts or queries, you can mail me: sailajaangara@gmail.com OR eat@easyvegrecipes.com OR You can WhatsApp me: +91 9966700045.