Published: by Absolutely Recipes, in the Indian recipes category.

Beerakaya Pappu Recipe.

Ingredients:

1/4 Cup toor dal or kandhi pappu
1/4 cup moong dal or pesara pappu (or toor dal)
3 green chilies
1 small onion
2 large tomatoes
1 tsp tamarind or as needed
1 1/2 cups ridge gourd or beerakaya chopped, tender, pieces
1/2 to 1 tsp ginger garlic paste (optional)
salt to taste
talimpu for beerakaya pappu
1 tbsp oil or ghee
2 sprigs curry leaves fresh
3 garlic cloves crushed
1/2 tsp mustard
1/4 tsp cumin or jeera
1 pinch hing or asafoetida
1/4 tsp turmeric
1 red chilies broken
1/2 tsp red chili powder (optional)

Recipe Instructions:

How to make beerakaya pappu
wash the ridge gourd well and peel the skin.
Cube it to 1 inch pieces.
Add dal to a pot or pressure cooker.
Rinse it well a few times and drain the water.
Pour 1 1/2 cups water.
Then add ridge gourd, onions, green chilies, tamarind, tomatoes & ginger garlic paste.
Cover with a lid.
Pressure cook for 3 whistles if cooking in a pot in pot method.
I usually cook directly in the cooker for 2 whistles.
Once the pressure reduces.
Open the lid & mash the dal to smooth.
Add turmeric and salt.
Adjust the consistency by adding water if desired.
Bring it to a boil if you add more water.
Seasoning
heat oil in a pan for tadka.
Add red chilies, mustard, and cumin when they begin to splutter, add garlic and curry leaves.
Fry till the curry leaves turn crisp.
Add hing & red chilli powder.
Quickly mix & pour this over the dal.
Off the heat and mix well.
Serve beerakaya pappu with rice ghee and pickle.

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