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Sunday, 25 October 2015

Beerakaya - Pappu Koora (Turai / Ridge Gourd & Lentil Curry - Andhra - Bengali Fusion Style)


          This is my version of a simple homemade style Tuvar dal / Pigeon Pea lentil cooked with Turai / Ridge gourd in a tangy Andhra style preparation. But I gave a twist to the end product by sprinkling some Bengali spice powder called Bhaja Moshola.  So there was a fusion of spices. It can be relished with plain steamed rice or with chapattis if made in a slightly thicker consistency. Please find below a step by step guide with pictures to prepare it.








  • 3/4 cup Tuvar dal (Pigeon pea lentil). soaked in water for 30 minutes
  • 2 cups heaped Turai (Ridge gourd), sliced into roundels
  • 4-5 dry red chilies
  • 1 tsp. cumin seeds
  • 1-2 tbsp. oil
  • 1 tsp. mustard seeds
  • 3-4 garlic cloves, chopped
  • 1 sprig curry leaves
  • 1 onion, chopped
  • 2 fresh green / red chilies, slit
  • pinch of asafoetida
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted coriander powder
  • 1 tsp. roasted cumin powder
  • 1 tsp. tamarind paste / 1/2 cup tamarind juice
  • 1 tsp. coriander leaves to garnish







          Dry roast the red chilies and the cumin seeds for a few seconds. Cool and grind. Keep aside. This is the Bengali Bhaja Moshola / spice mix.

          Pressure cook the soaked lentil, a pinch of turmeric powder and the ridge gourd in 2 cups water for 4-5 whistles. 

          Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the garlic and saute till it changes colour.

          Add the onion, fresh chilies, asafoetida and curry leaves. Saute till light brown. Add the turmeric powder, coriander powder and cumin powder. Mix well and saute for a few seconds.

          Now add the boiled dal and salt. Simmer on low flame for 2-3 minutes. Add the tamarind paste mixed with some water or the tamarind juice and simmer further for a minute. 

          Sprinkle the ground spice powder and serve, garnished with coriander leaves. 




                          Dry roast the dry red chilies and cumin seeds for a few seconds.



                          Cool and grind them. This is the Bengali Bhaja Moshola / spice mix.



                           Pressure cook the dal & ridge gourd with a pinch of turmeric 
                           powder for 4-5 whistles.



                                The boiled dal.



                           Heat oil in a pan and temper with mustard seeds. After it stops 
                           spluttering, add garlic and saute till it changes colour.



                         Add the onion, slit chilies, asafoetida and curry leaves.



                             Add the turmeric powder, coriander & cumin powder. Saute
                             for a few seconds.



                           Add the boiled dal and salt to taste. Simmer for 2-3 minutes.



                          Add the tamarind paste mixed with some water or the tamarind
                          juice. Simmer further for a minute and serve, garnished with 
                          coriander leaves.












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