Beerakaya pappu (ridge gourd dal)

Beerakaya pappu is a andhra style dal recipe made with ridgepole gourd, tomatoes, toor dal &adenosine monophosphate; spices. Beerakaya translates to ridge gourd and pappu to decalitre or lentils. So beerakaya pappu is nothing but ridge gourd cooked with dal. Most andhra restaurants serve well a mixture of lentil dishes in the vegetarian meal like this beerakaya pappu. These dal dishes would personify seared with a vegetable, chilies and sour tomatoes. Thusly the dal tastes tangy, hot and tasty.

Nearly telugu speaking house holds prepare a lentil dish cooked with some veggies for their lunch everyday. This beerakaya pappu is one so much dish that is made much.

These lentil dishes are super quick to make as it antimonopoly necessarily dumping altogether the ingredients in a squeeze cooker & cook for 3 to 4 whistles. And so a flavorer or tempering is cooked.

I have forever seen my mom preparing all the lentil dishes in a pot in pot method where rice is cooked in one bowling ball and pappu in another bowl in the same pressing cooker.

Somehow I ever make all my lentil dishes directly in a pressure cooker which saves a lot of time. However you can also make this beerakaya pappu following a pot in lot method and cook the rice in one muckle & pappu in another.

Tips to make beerakaya pappu

1.Always purpose affectionate, girlish & fresh ridge gourd that has no seeds. This kind of gourd is sweeter and little fibrous so it tastes very delicious.

2. Experiment with polar kinds of dal. Most andhra pappu recipes are made using only toor dal or kandi pappu. But I always love using little moong dal in all pappu dishes as it yields a thicker texture & is lighter on the potbelly.

3.Andhra dishes are extremely spicy , flavourer and illegal. But we do not eat same hot foods thus I take up used a moderate amount of all these. Feel free to add many chilies, garlic, red chili powder & tamarindo.

4. I commonly avoid honey oil chilies &A; tamarind in most of my lentil dishes as these ingredients realise the decalitre dishes real acidic.

So if you love simple dishes like me past skip some the ingredients and squeeze in teensy lemon juice in front serving.

Serving suggestions

Traditionally most andhra pappu dishes are served with warming Sir Tim Rice, ghee, pickle & vadiyalu (andhra style fryums).

Beerakaya pappu goes comfortably with Timothy Miles Bindon Rice, chapathi or phulka too.

For more beerakaya recipes, check
Beerakaya curry
Easy beerakaya pachadi
Beerakaya fry

• ▢ ¼ cup Toor dekalitre or kandhi pappu
• ▢ ¼ cup Moong decaliter or Pesara pappu (or toor dal)
• ▢ 3 green chilies
• ▢ 1 small onion
• ▢ 2 large tomatoes
• ▢ 1 tsp Tamarind or as needed
• ▢ 1½ cups ridge calabash or beerakaya chopped, tender, pieces
• ▢ ½ to 1 tsp ginger garlic library paste (optional)
• ▢ Salinity to taste

Talimpu for beerakaya pappu

• ▢ 1 tbsp Oil or ghee
• ▢ 2 sprigs curry leaves fresh
• ▢ 3 garlic cloves crushed
• ▢ ½ tsp mustard
• ▢ ¼ tsp cumin OR jeera
• ▢ 1 pinch hing surgery asafetida
• ▢ ¼ tsp turmeric
• ▢ 1 red chilies broken
• ▢ ½ tsp cerise chili powder (optional)

How to make beerakaya pappu

• ▢

  Lavation the ridge gourd well and peel the bark. Cube it to 1 inch pieces.

• ▢

  Tot dal to a pot or insistence cooker. Rinse information technology asymptomatic a few times and drain the water.  Pour 1½ cups water.

• ▢

  Then add ridgeline gourd, onions, green chilies, tamarind tree, tomatoes & ginger garlic paste. Cover with a palpebra.

• ▢

  Pressure cook for 3 whistles if cooking in a pot in pot method. I usually cook directly in the cooker for 2 whistles.

• ▢

  One time the pressure reduces. surface the lid &adenosine monophosphate; mash the dal to smooth. Add turmeric and salt.

• ▢

  Adjust the consistency by adding water supply if desired. Bring information technology to a moil if you impart more water.

Seasoning

• ▢

  Heat oil in a pan for tadka. Add red chilies, mustard, and cumin when they begin to splutter, add garlic and groom leaves. Fry cashbox the groom leaves turn crisp. Add hing & red chilli pulverize.

• ▢

  Rapidly mix & pour this over the dekaliter. Inactive the passion and mix advisable. Serve beerakaya pappu with rice ghee and pickle.

To urinate restaurant fashio beerakaya pappu practice a mix of toor dal, moong dal &A; masoor dal.

Choice quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed stone's throw-past-step photo instructions and tips above the formula card.

Nutrition Facts

Beerakaya pappu

Amount Per Serving

Calories 188

% Each day Value*

Sodium 170mg 7%

K 537mg 15%

Carbohydrates 34g 11%

Character 13g 54%

Sugar 4g 4%

Protein 10g 20%

Vitamin A 420IU 8%

Vitamin C 78.2mg 95%

Calcium 63mg 6%

Iron 3.8mg 21%

* Percent Each day Values are based on a 2000 calorie diet.

© Swasthi's Recipes

For Thomas More pappu recipes, you may check
Tomato pappu
palakura pesara pappu
gummadikaya pappu
sorakaya senagapappu kura

About swasthi

I'm Swasthi Shreekanth, the formula developer, food lensman & food author behind Swasthi's Recipes. My aim is to service you cook important Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cookery I started this blog to help people cook better & Sir Thomas More often at domestic. Whether you are a novice or an experienced cook I am sure Swasthi's Recipes will assist you to enhance your cooking skills.
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