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Ridge Gourd Masoor Dal

7 Oct

Beerakaya Erra Kandulu Pappu

In this ridge gourd dal, ridge gourd is peeled, finely chopped and cooked in oil along with whole spices. Masoor dal is cooked on stove top or pressure cooked till soft and added to the ridge gourd mixture. Serve ridge gourd masoor dal with steamed rice or chapati.
Makes: 3 – 4 servings of Ridge Gourd Masoor Dal


Ridge Gourd / Turai 1 small
Masoor Dal 1 1/2 cups
Onion 1 Small
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 masoor dal under water thoroughly and pressure cook in 3 cups of water for 3 whistles.
Alternatively, cook masoor dal on stove top till its soft.

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.
Peel and finely chop the onion.
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 and onion.
Once onion is translucent, add chopped ridge gourd, tamarind extract, turmeric powder and salt.
Cook covered on medium flame until ridge gourd turns soft.
Add a splash of water if required.
Then, add cooked masoor dal and salt if necessary.
Bring to a bubble and boil for few minutes.
Serve ridge gourd masoor 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.
Other Names: Turai Masoor Dal, Beerakaya Erra Kandi Pappu Kura.