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

          A simple dal chawal (rice & lentils) is a great comfort meal. So let me share an easy and a yummy homemade and a traditional Andhra style Tuvar dal / Pigeon Pea lentil cooked with Turai / Ridge gourd. 

          It is a very quick recipe that can be relished with hot steamed rice, some ghee and fried / roasted papad as accompaniment. It also tastes great with chapatti if made in a slightly thicker consistency. So check out the step by step pictorial recipe to prepare this healthy and nutritious lentil curry.

• 1/2 cup Tuvar dal (Pigeon pea lentil). soaked for 30 minutes
• 2 cups Turai (Ridge gourd), chopped
• 1 tomato, chopped
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 2 tbsp. oil
• 1-2 dry red chilies
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 3-4 garlic cloves, chopped
• 1 sprig curry leaves
• pinch of asafoetida
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2-1 tsp. red chili powder
• salt to taste
• 1/4 cup tamarind juice
• 1 tsp. coriander leaves to garnish

          Pressure cook the soaked lentil with turmeric powder, chopped ridge gourd, onion, tomato, green chilies and 1 & 1/2 cups water for 4-5 whistles. Mash well and keep aside.

          Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the garlic, urad dal, asafoetida and curry leaves. Sauté for a few seconds. 

          Add coriander powder, cumin powder and red chili powder. Give it a stir and then add the boiled dal, tamarind and salt. 

          Simmer on a low flame for 2-3 minutes. When done, switch off the flame and add coriander leaves. Serve with hot steamed rice. 

                      Pressure cook soaked lentil with turmeric powder, chopped ridge gourd, 
                      onion, tomato, green chilies & 1 & 1/2 cups water for 4-5 whistles. Mash 
                      well & keep aside.

                     Heat oil & temper with mustard seeds & dry red chilies. Then add garlic,
                     urad dal, asafoetida & curry leaves. Sauté for a few seconds. 

                     Add coriander powder, cumin powder & red chili powder. Give it a stir.

                    Add boiled dal, tamarind & salt. Simmer on low flame for 2-3 minutes. 

                    When done, switch off the flame & add coriander leaves. 
                          

                    Serve with hot steamed rice.