Beerakaya Pappu

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Recipe

Ingredients

1 cup	toor dal (split pigeon peas)
1	medium-sized ridge gourd (beerakaya), peeled and chopped
1	medium onion, finely chopped
2	green chilies, slit
1 inch	ginger, finely chopped
1 medium	tomato, chopped
1/2 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
2 tablespoons	oil
1 pinch	asafoetida (hing)
1 sprig	curry leaves
—	salt to taste
2 tablespoons	coriander leaves, chopped

Instructions

1. 1 Wash the toor dal thoroughly and soak it in water for 15 minutes.
2. 2 In a pressure cooker, add the soaked toor dal, chopped ridge gourd, onion, green chilies, ginger, tomato, turmeric powder, red chili powder, and salt.
3. 3 Add 2 cups of water to the pressure cooker, mix well, and close the lid.
4. 4 Cook on medium heat for 3-4 whistles or until the dal is cooked and soft.
5. 5 Once the pressure releases, open the lid and mash the dal slightly with a ladle.
6. 6 In a small pan, heat oil over medium heat. Add mustard seeds and cumin seeds.
7. 7 When the seeds splutter, add asafoetida and curry leaves. Fry for a few seconds.
8. 8 Pour the tempering over the cooked dal and mix well.
9. 9 Garnish with chopped coriander leaves before serving.