Andhra Style Beerakaya Pappu (Ridge Gourd Dal)
This tangy, comforting dal dish from Andhra Pradesh is a beloved staple in the region. Known for its distinct combination of lentils, ridge gourd, and vibrant tempering, Beerakaya Pappu is a flavorful meal perfect for a wholesome lunch. The use of fresh tomatoes and tamarind adds a deliciously tangy edge, balancing the richness of the dal and the ridge gourd. The dish is tempered with aromatic spices and garlic, making it an irresistible choice for those who appreciate authentic South Indian flavors. Paired with steamed rice and accompaniments like Kathirikai Poondu Pirattal and Roasted Papad Chaat, this dish becomes a satisfying meal for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai/ Peerkangai) | 1, peeled and sliced |
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Yellow Moong Dal (Split) | 1/2 cup |
| Masoor Dal (Whole) | 1/2 cup |
| Onion | 1, sliced |
| Tomato | 1, chopped |
| Green Chilli | 2, slit |
| Ginger Garlic Paste | 1 tablespoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | 2 teaspoon |
| Salt | To taste |
| Tamarind Water | 1 cup |
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Garlic | 4 cloves, crushed |
| Curry leaves | 1 sprig |
| Asafoetida (Hing) | 1 pinch |
| Dry Red Chillies | 2, whole |
| Oil | As required |
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Serves: 4
Instructions
-
Prepare the Dal:
Start by placing the Arhar dal (Split Toor Dal), Yellow Moong Dal (Split), Masoor Dal (Whole), sliced ridge gourd, chopped tomato, sliced onion, ginger garlic paste, slit green chillies, turmeric powder, red chilli powder, salt, and 2 cups of water into a pressure cooker. Close the lid, set the heat to medium, and cook for 4 whistles. Once done, allow the pressure to release naturally. -
Simmer the Dal:
Open the pressure cooker, stir the dal, and place it back on the heat. Add 1 cup of tamarind water to the dal, mixing well. Let the dal simmer for a few more minutes, allowing it to thicken slightly. Stir occasionally to prevent sticking at the bottom. -
Prepare the Tempering:
In a small pan, heat some oil over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter for about 10 seconds. Add curry leaves, dry red chillies, and a pinch of asafoetida (hing). Let the curry leaves crackle for another 10 seconds. Now, add the crushed garlic and cook until golden brown, filling the kitchen with an irresistible aroma. -
Combine the Tempering and Dal:
Pour the hot tempering mixture over the cooked dal. Stir gently to incorporate all the flavors. Let the dal rest for a minute before serving to allow the tempering to infuse. -
Serving:
Serve the Andhra Style Beerakaya Pappu with freshly steamed rice. For an even more flavorful meal, pair it with side dishes like Kathirikai Poondu Pirattal (Brinjal Garlic Stir-fry) and Roasted Papad Chaat.
Tips for the Perfect Beerakaya Pappu
- If you prefer a spicier version, feel free to adjust the amount of green chilies and red chili powder.
- Beerakaya (ridge gourd) should be tender but not mushy, so make sure you cook it just right.
- The tamarind water adds a tangy kick, but if you don’t have it on hand, a splash of lemon juice can also work as an alternative.
This Andhra Style Beerakaya Pappu is a nourishing, flavorful dish that brings together the comforting textures of dal and the refreshing tanginess of tamarind, creating a memorable meal for you and your loved ones. Enjoy the delightful flavors of Andhra Pradesh in your home today!
