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Ridge Gourd Dal

8 Apr

Beerakaya Pappu

Dal is quintessential of India. Especially in south India, any preparation with dal is eaten at least once a day. In ridge gourd dal, ridge gourd is peeled, finely chopped and cooked along with dal. The dal can be tempered at the beginning of the cooking or during the end of dish. Garlic cloves or asafoetida is used along with tamarind to impart a specific taste to this ridge gourd dal.
Makes: 3 – 4 servings


Ridge Gourd / Turai 1 small
Toor Dal 1 1/2 cups
Green Chiles 3
Tamarind 1/2 inch sized ball
Turmeric Powder 1/2 tsp
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Broken Red Chiles 4
Curry Leaves 8
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Wash toor dal under water thoroughly and pressure cook in 3 cups of water for 3 whistles.
Wash, remove skin, remove ends and chop ridge gourd into small pieces.
Leave little bit of skin on ridge gourd for light crunch if you wish.
Remove stems, wash and slice the green chiles.
Soak tamarind in half a cup of water and extract all the juice.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, ridge gourd, tamarind extract, turmeric powder and salt.
Cook covered on medium flame until ridge gourd turns soft.
Then, add cooked toor dal along with half a cup of water.
Bring to boil and serve ridge gourd dal with steamed rice or chapati.
Notes: Taste the ridge gourd before cooking to make sure its not bitter.

Suggestions: Dal is too thick – Add half a cup of water and bring to boil.
Variations: Dry Ridge Gourd Dal, where tuvar dal is kept dry and separate. Another variation to this ridge gourd dal / beerakaya pappu is that it can be done with masoor dal / mysore pappu in a similar way.
Other Names: Turai Tuar Dal, Beerakaya Kandi Pappu Kura.