May 27, 2008

Recipe - Beerakaya pappu/Turayi aur moong dal

Ridge gourd and Moong dal


Ridge gourd is very easy to digest and is considered very healthy according to Ayurveda. Ridge gourd can be cooked as a vegetable, dal or chutney. Ridge gourd should be tasted for sweetness before it is cooked. Bitter ridge gourds should be discarded. Tenderness of the ridge can be determined by examining the skin. The skin should be soft and easily scraped with the finger tip when tested. You get better results when the gourd is very fresh i.e. consumed soon after picking.

Ridge gourd dal is easy to digest and has a very nice flavor to it. Moong dal or toor dal can be used to make rigde gourd dal. Green chilli and dry red chilli are used to add spice or hotness to the dal. Do not add red chilli powder to this dal, ridge gourd will loose the flavor.


  • Ridge gourd - 1 medium size (1 cup chopped)
  • Moong dal - 1/2 cup
  • Green chillies - 1
  • Red chilli powder - 1/2 teaspoon (optional)
  • Salt - 1 teaspoon
  • Turmeric - 1/4 teaspoon


  • Cumin seeds - 1/2 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Curry leaves - 1 stalk
  • Hing - 1/4 teaspoon
  • Ghee - 1 teaspoon


Wash dal, add 2 cups of water, ridge gourd chopped pieces, salt, green chillies, red chillies (optional). Pressure cook for 2 - 3 whistles.

Preheat ghee in a skillet at medium heat temperature, add cumin and mustard seeds. Let the seeds splutter, add curry leaves and hing. Add the dal to the seasoning and cook it for 2 - 3 minutes.

This dal goes well with roti or rice.

Preparation time - 15 - 20 minutes
# Servings: 2 - 4

1 comment:

Namratha said...

Priya this is new to me. I have never made this dal neither did I ate. I will try this. Thanks priya for the recipe.

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