Beerakaya Pappu is best served up with red-hot rice and ghee. Learn how to make/prepare Beerakai Pappu by following this comfortable recipe.
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• 3/4 Cup toor dal
• One normal sized ridge gourd
• 6 to 10 Green chilli peppers, fine chopped
• One normal sized onion, fine chopped
• 1 tbsp Tamarind extract
• 1/2 tablespoon Salt
• 1/4 tablespoon Turmeric
• 1 tablespoon Peanut oil
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• For Tadka
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• 1 tablespoon Each of table mustard seeds, urad dal, cumin, minced garlic and curry leaves
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| • | Peel and cut down the ridge gourd into little cubes.
| | • | Place toor dal, ridge gourd, onion, green chilli peppers, tamarind and turmeric in a force cooker.
| | • | Add about 2 cups of water and cook them until 3 whistles or until they turn soft.
| | • | Combine table salt with this cooked mixture.
| | • | With a wood masher, make a fine paste of the cooked dal and vegetables.
| | • | For a more soup kind of dal, add water, stir and bring in it to a boil.
| | • | In a vessel, heat up peanut oil.
| | • | Fry the tadka ingredients in it until golden brown.
| | • | Combine the mashed dal-veggie paste with it, mix well.
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