Beerakaya Pappu |

Dal recipes are quite popular in South India. There are wide varieties of dal, that can be prepared. In this recipe of beerakaya pappu, dal/lentil is cooked with ridge gourd. Ridge gourd is very rich in fiber.
In this, I have not added tamarind, as I have used more of tomato to make it tangy. But , if you want, you can add little bit tamarind also. It’s totally optional.

Beerakaya Pappu

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 4


Beerakaya Pappu Ingredients

Beerakaya Pappu Ingredients

  • 1/2 cup toor dal (kandi pappu)
  • 2 big tomatoes
  • 200 grams ridge gourd(finely chopped)
  • A pinch of turmeric powder
  • 5 green chilies

For seasoning

  • 4 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 red chilies
  • Few curry leaves
  • Salt to taste
  • 1/2 onion (finely chopped)
  • 2 garlic pods (crush them little bit)
  • A pinch of asafoetida (hing)
  • 2 red chilies
  • Few curry leaves
  • Salt to taste


Beerakaya Pappu

Beerakaya Pappu

Pressure cook the toor dal, tomato, green chilies and ridge gourd, salt with 1 1/2 cups of water and turmeric powder until 4 whistles. Turn off the flame and let it cool down.

Now mash the dal by using wood masher and keep aside.

Heat oil in a pan and add mustard seeds and cumin seeds, let them splutter.Then add red chilies, curry leaves and hing, let it fry for a minute.

Add onion and garlic and fry them for 4-5 mins.

Now turn off the flame and pour the seasoning in to mashed dal and mix well.

Serving Instructions

You can serve beerakaya pappu with plain rice and ghee on top of it.

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