Ridge gourd (Turai/Luffa/Torai in Hindi, Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malayalam) has lot of health benefits.It is low in cholesterol and saturated fats but high in vitamin C, dietary fiber, riboflavin, thiamin, zinc, iron, manganese and magnesium. Usually I make
Ridge gourd thogayal or
Peerkangai Chutney/kuzhambu for rice. But recently I tried Ridge gourd peel/skin chutney and Andhra Beerakaya pappu for the first time. I followed this dal recipe from
Prathiba’s blog. It came out well. Its a quick and easy, one pot dal recipe for rice. Apt for working women and Bachelors. Soon I must try Ridge gourd curry/poriyal and gravy for chapathi too. Lets see how to make this easy Andhra style ridge gourd dal/Beerakaya Pappu.
Ridge gourd dal / Beerakaya Pappu Recipe
Ridge gourd dal / Beerakaya Pappu recipe - Andhra style, easy dal recipe for rice Cuisine: Andhra recipes
Category: Lunch recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
INGREDIENTS
To pressure cook
- Ridge gourd - 1 no ( medium)
- Toor dal - 1/4 cup ( 50 gms)
- Big onion - 1 no ( Sliced)
- Green chillies - 2 nos ( add 4 nos for more spicy taste)
- Tomato - 1 no ( chopped finely)
- Turmeric powder - 1/2 tsp
- Red chilli powder – 1/2 tsp
- Dhania powder/Coriander powder - 1 tsp
- Cumin powder - 1/2 tsp
- Water - 1.25 cups
- Salt - as needed
To temper
- Ghee - 2 tsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1 tsp
- Red chilli - 1 no
- Crushed garlic cloves – 5 nos
- Curry leaves - few
- Asafetida / hing - 1/4 tsp
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METHOD
- Wash and soak the toor dal till you chop the veggies.Wash and remove the ridges and then peel the skin of ridge gourd completely. Use it for making chutney/thogayal if you wish or discard it. Chop the ridge gourd into slices.
- In a pressure cooker, heat oil. Saute the onions, slitted green chillies, curry leaves. Saute tomato pieces and add the ridge gourd slices too.Saute for a minute.Add turmeric powder, red chilli powder, dhania powder and salt. Mix well and add the soaked dal, required water. Mix well. Pressure cook in low flame for one or two whistles.
- Remove the lid after the steam is released. Mash the dal and vegetables well. Check for taste and add more salt or red chilli powder if needed. Let it boil for sometime if the gravy is watery. Bring it to desired thickness.
- Heat oil/ghee in a kadai and when it gets heated , splutter the mustard seeds, urad dal, hing, crushed garlic, red chilli and curry leaves.Add this to the boiling dal. Switch off the flame and serve hot with rice. Don’t forget to add a tsp of ghee while serving.Enjoy !
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Note
- Use moong dal instead of toor dal.
- You can temper with cooking oil instead of ghee.
- Adding red chilli powder is optional. Its not mentioned in the original recipe. But I added red chilli powder and used less green chillies. If you wish, u can skip red chilli powder and add more green chillies.
- For masala taste, u can add 1/2 to 1 tsp of ginger-garlic paste in the dal.
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Try this easy, yummy Ridge gourd dal and enjoy with plain rice and tsp of ghee !!
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