Beerakaya Pappu

Cuisines

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Recipe

Ingredients

	1 cup	Toor Dal
	1	Ridge Gourd , peeled and chopped
	1	Onion , finely chopped
	2	Green Chili , slit
	1 inch	Ginger , finely chopped
	1 medium	Tomato , chopped
	1/2 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	2 tablespoons	Oil
	1 pinch	Asafoetida
	1 sprig	Curry Leaf
	—	Salt , to taste
	2 tablespoons	Cilantro , 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.