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.
Step By Step Pictures for making Beerakaya Pappu
Beerakaya Pappu | Andhra Style Ridge Gourd Dal
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
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.
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