Beerakaaya pappu (Ridge gourd toor dal) (Kandi pappu)

March 25, 2008 at 7:29 pm 1 comment


beerakayapappu-1.jpg

Toor dal : 1 cup
Ridge gourd : Finally cubed (pealed and cut into medium size pieces) Beera kaaya.
Onion :1/4 cup (cut into pieces )
Green chilli paste : 1 to 2 tea spoons (to taste)
Tamarind flakes : 6
Turmeric powder : Pinch of
Salt to taste;table spoon
Vegetable oil : 2 table spoons
Curry leaves : few
Coriander leaves :to garnish
Crushed garlic (vellulli) :1/2 teaspoon
Cumin seeds , musterd seeds,and hing (inguva) – each pinch
beerakaya-pappu-1.jpg

beerakayapopu.jpg

1) Take washed toor dal in a presser cooker and add 3 cups of water, turmeric and 1 teaspoon oil. Close the lid, after getting 3 or 4 whistles, turn off the flame. Keep it aside for cooling.

2) Heat oil in a bowl or nonstick pan. Add cumin seeds, mustard seeds. Once they pop add curry leaves, coriander leaves and garlic pieces .Toast them to brown. Add green chilli, onion, and fry for a minute. Add beerakaya pieces and turmeric and stir it occasionally. Add 1 cup of water close with lid and cook in simmer until beerkaya pieces are tender. Add tamarind juice, salt and cooked dal. Mix well. Cook it on low flame for three to five minutes.

Serve the dal with hot rice, chapathi or jawari roti.

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Entry filed under: Dals.

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1 Comment Add your own

  • 1. vineela  |  April 4, 2008 at 12:28 am

    hi VANAJA,
    I linked your mysore bonda post in my blog.
    Nenu kooda pappu ilage chesthanu
    keep blogging.
    Vineela

    Reply

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