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    Home » Vegetarian Side Dishes » Beerakaya Pappu | Andhra Style Ridge Gourd Dal

    Beerakaya Pappu | Andhra Style Ridge Gourd Dal

    Published: May 4, 2019 · Modified: Oct 5, 2020 by Srivalli · 8 Comments

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    Beerakaya Pappu is a traditional dal from Andhra made with Ridge gourd and lentils. This is a comfort dal served with steamed rice along with Avakaya Pickle.

    When we talk about Beerakaya Pappu, I will always remember how it has been since the time I was married and how this dal was made at home. Since I wanted to read back on those memories, I checked my other version of Beerakya Pappu and it was such a nostalgic post.

    I realized I no longer log my daily activities or the memories that we spin around each dish. Maybe because I have exhausted all my family recipes and have moved on to new ones. Still, each dish has a memory and that needs to be recorded for the posterity.

    Another thing that struck was my writing! I no longer get to write so much. It almost now looks like I am rushed. I had to rethink what was important and while time is always a constraint, I will not lose my initial intent of the whole picture.

    Anyway, coming to this dal, while I still make this dal in the other way, recently Amma shared another method of making it, quite different from the other one. Again when she had made, I saw that it wasn't spicy and it so happened I had a green chili chutney served and Hubby dear later commented that he managed the spice with that chutney on the side.

    So it was decided that going forward when I make this dal, I will also make that green chili chutney. Serve this dal with Steamed Rice, Avakaya Pickle or Green Chili Chutney and ghee, you will not stop with one serving!

    Beerakaya Pappu is the second dish for Alphabet B, for BM#100, Week 1.

    Beerakaya Pappu

    Step By Step Pictures for making Beerakaya PappuBeerakaya Pappu 1Beerakaya Pappu 2

    Beerakaya Pappu | Andhra Style Ridge Gourd Dal

    Ingredients Needed:

    For the Dal

    3/4 cup Toor Dal
    1/4 cup Split Yellow Moong Dal
    2 medium Tomatoes
    1 small Onion
    2.5 cups Ridge Gourd / Beerakaya
    2 inch Tamarind
    A Pinch Turmeric Powder
    Salt to taste

    For Tempering

    1/2 tsp Mustard Seeds
    1 tsp Cumin Seeds
    1 Sprig Curry Leaves
    Handful Coriander Leaves
    2 to 3 Green Chilies
    3 to 4 Dry Red Chillies
    A Pinch Asafeotida
    2 tsp Cooking Oil

    Wash and prep the ridge gourd.
    Wash and take the lentils in a pressure cooker,
    Add chopped ridge gourd, tomatoes, onions, tamarind, and turmeric powder.
    Add enough water and pressure cook for 2 to 3 whistles
    When the pressure falls down, gently mash it for few times.

    For tempering

    Heat a pan with oil, temper with cumin, mustard, green chilies, red chilies, curry leaves, and hing.
    Saute well and then add the mashed dal, add water if required, coriander leaves and bring to a boil.
    Serve with Rice

    Andhra Ridge Gourd Dal

    Beerakaya Pappu
    Print Pin

    Beerakaya Pappu | Andhra Style Ridge Gourd Dal

    Beerakaya Pappu is a traditional dal from Andhra made with Ridge gourd and lentils. This is a comfort dal served with steamed rice along with Avakaya Pickle.
    Course Lunch Box, Main Dish – Gravies
    Cuisine Andhra Pradesh
    Keyword Diabetic diet
    By Cook Method Pressure Cooker
    Occasion Lunch Box
    By Diet Healthy Recipes
    Dish Type Andhra Pappu
    Author Srivalli

    Ingredients

    For the Dal

    • 3/4 cup Toor Dal
    • 1/4 cup Split Yellow Moong Dal
    • 2 medium Tomatoes
    • 1 small Onion
    • 2.5 cups Ridge Gourd / Beerakaya
    • 2 inch Tamarind
    • A Pinch Turmeric Powder
    • Salt to taste

    For Tempering

    • 1/2 tsp Mustard Seeds
    • 1 tsp Cumin Seeds
    • 1 Sprig Curry Leaves
    • Handful Coriander Leaves
    • 2 to 3 Green Chilies
    • 3 to 4 Dry Red Chilies
    • A Pinch Asafeotida /Hing
    • 2 tsp Cooking Oil

    Instructions

    For Dal

    • Wash and prep the ridge gourd.
    • Wash and take the lentils in a pressure cooker,
    • Add chopped ridge gourd, tomatoes, onions, tamarind, and turmeric powder.
    • Add enough water and pressure cook for 2 to 3 whistles
    • When the pressure falls down, gently mash it for few times.

    For tempering

    • Heat a pan with oil, temper with cumin, mustard, green chilies, red chilies, curry leaves, and hing.
    • Saute well and then add the mashed dal, add water if required, coriander leaves and bring to a boil.
    • Serve with Rice
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

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    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    « Badam Poori | How to make Almond Poori
    Beets Idli | How to make Idli without Rice »

    Reader Interactions

    Comments

    1. gayathriraani says

      May 04, 2019 at 10:34 am

      I make almost a similar version but add either roasted gram powder or rice powder at the end. This kind of comfort food is what I crave for nowadays.

      Reply
    2. vaishalisabnani says

      May 05, 2019 at 8:35 am

      Cultures and cuisine differs in every state , but the basic remains the same . We make a similar version of ridge gourd and daal . This version sounds much more flavourful , must try .

      Reply
    3. Pavani says

      May 08, 2019 at 7:00 am

      I love beerakaya pappu and this recipe with onion & tomato sounds yummy!! I like mild flavored dishes while my husband will need that green chutney 🙂

      Reply
    4. harini says

      May 08, 2019 at 7:31 am

      This is how my mom makes beerakaya pappu sans the onions. Love it to bits.

      Reply
    5. Sushma Pinjala says

      May 14, 2019 at 4:37 am

      I make beerakaya pappu the same way too. Looks too good.

      Reply
    6. namscorner18 says

      May 21, 2019 at 1:08 pm

      Most comfort and healthy food. My mom make this in similar way as one pot recipe.

      Reply
    7. Pavani says

      May 30, 2019 at 4:37 am

      One my favorite pappu and it looks so delicious..

      Reply
    8. Suma Gandlur says

      June 01, 2019 at 5:09 am

      We keep it simple when it comes to beerakaya pappu, no chillies / tamarind / onions and serve it along with the sun-dried salted chillies or a spicy pickle for the spice. Your versions sounds delicious too and must be a special one.

      Reply

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