🇮🇳 Indian Vegetarian

Beerakaya Pappu Kura

Name: Beerakaya Pappu Kura
Prep time: 14 min
Cook time: 21 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 2 sprigs Curry Leaves; 1 cup, rinsed Yellow Lentils (Toor Dal); 1 Lemon; 1 tsp Red Chili Powder; 2, peeled and diced Ridge Gourd

🇮🇳 Indian

Ridge gourd cooked with toor dal crumble, the Andhra beerakaya kura. Simple, spiced straight-talk food — no gravy to hide behind. Serve hot with rotis, dal and a wedge of lemon.

Prep 14 min Cook 21 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili1-2, slit
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Curry Leaves2 sprigs
Yellow Lentils (Toor Dal)1 cup, rinsed
Lemon1
Red Chili Powder1 tsp
Ridge Gourd2, peeled and diced

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Pat the ridge gourd dry and chop it into similar-sized chunks — dry surfaces brown better.
2
Soften the onions in oil over a medium flame with a little salt until translucent and sweet.
3
Stir in ginger garlic paste and green chili; after a minute add the ground spices with a splash of water so they don't scorch.
4
Turn the ridge gourd through the masala with the yellow lentils (toor dal), clamp on a lid and let the steam work — check after 10 minutes.
5
Kill the heat, stir through the cilantro and the curry leaves, and rest five minutes before serving.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: Cooker Style Beerakaya Pappu - Andhra Turai Dal with Tips & Tricks | Ridge Gourd Dal in Cooker · on YouTube