Beerakaya Pesara Pappu Recipe
Preparation Cooking. 20 mins
Serves: four to five persons
Moong Dal / Split Eco-friendly Gram. 1/2 cup
Chopped Ridge Gourd: 1 and 1/2 cup
Tomato: 1 large sized
Tamarind: marble sized ball
Turmeric Powder. 1/4 teaspoon
Eco-friendly Chillies: two to three
Red Chilli Powder. when needed
Garlic clove. 2
Mustard Seeds: 1/2 teaspoon
Chana Dal: 1/2 teaspoon
Urad Dal: 1/2 teaspoon
Curry Leaves: 1 sprig
A pinch of hing
Salt to taste
1. Soak the tamarind in water and squeeze the extract from it.
2. Wash, peel and chop the ridge gourd into medium size pieces.
3. Place the rinsed moong dal, chopped tomato and ridge gourd pieces and something cup water and pressure prepare for several whistles.
4. Switch off the flame and hold back until pressure set off.
5. Add some tamarind extract, salt and red chilli powder towards the cooked dal and let it prepare for five minutes.
6. Heat oil inside a pan for seasoning. Add some mustard seeds, chana dal, urad dal and minced garlic clove and allow them to splutter. Add some curry leaves and hing and fry for a few seconds.
7. Turn off the flame and add some seasoned ingredients towards the dal. Combine well and serve hot with grain or roti.