Beerakaya pappu recipe | how to make beerakaya pappu recipe

• ¼ cup of Toor dal /kandhi pappu
• ¼ cup of Moong dal / Pesara pappu
• ¼ cup of Masoor dal (can increase to ½ with increased quantity of water)
• 4 to 5 hot green chilies
• 1 medium sized onion
• 2 large tomatoes
• Tamarind paste as needed
• 1/4 tbsp. red chili powder (I have not used)
• 2 cups of chopped tender ridge gourd pieces (you can replace with bottle gourd or round cucumber or palak or can use mixed vegetables)
• 1/2 to 1 tsp ginger garlic paste
• Salt to taste

Talimpu or Seasoning beerakaya pappu

• 3 sprigs of fresh curry leaves
• 4 to 5 slightly crushed garlic cloves
• 1/8 tsp mustard
• ¼ tsp cumin / jeera
• Generous pinch of hing
• ¼ tsp turmeric
• 2 broken red chilies
• Oil as needed (ghee gives a good aroma)

1. Wash and pressure cook dal, ridge gourd, onions, green chilies, tomatoes,ginger garlic paste with 2 to 2 ½ cups of water till smooth. I usually cook directly in the cooker for 2 whistles
2. Once the pressure is off, mash the dal to smooth, add tamarind pulp, red chili powder, turmeric and salt and bring it to a boil.Adjust the consistency by adding water if desired.
3. Heat oil in a pan for tadka, add red chilies, mustard, and cumin when they begin to splutter, add garlic and curry leaves and fry till the curry leaves turn crisp. Add hing
4. Pour this over the boiling dal. Off the heat and mix well. Serve beerakaya pappu with rice ghee and pickle.