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# Beerakaya Pappu Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 15 min |
| **Total time** | 25 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 285 kcal |
| Carbohydrates | 34 g |
| Protein | 12 g |
| Fat | 12 g |
| Saturated fat | 3 g |
| Cholesterol | 11 mg |
| Sodium | 925 mg |
| Potassium | 199 mg |
| Fiber | 7 g |
| Sugar | 3 g |
| Vitamin A | 491 IU |
| Vitamin C | 29 mg |
| Calcium | 61 mg |
| Iron | 3 mg |
## Ingredients
### for pressure cooking:
* ½ cup toor dal
* ½ cup moong dal
* 1 ridge gourd / turai / beerakaya *(peel & chopped)*
* 1 tomato *(chopped)*
* 1 tsp salt
* ½ tsp ghee
* 3 cup water
### for dal:
* 2 tbsp oil
* 1 tbsp ghee
* 1 tsp mustard
* 1 tsp chana dal
* 1 tsp urad dal
* ½ tsp cumin
* 1 chilli *(chopped)*
* 6 cloves garlic *(chopped)*
* ½ onion *(sliced)*
* 2 dried red chilli
* few curry leaves
* pinch hing
* 1 tsp red chilli powder
* ½ tsp salt
* 2 tbsp coriander *(chopped)*
## Instructions
1. Firstly, in a pressure cooker, take ½ cup toor dal and ½ cup moong dal. Make sure to soak the toor dal so that it cooks faster.
2. Also, add 1 ridge gourd, 1 tomato, 1 tsp salt, ½ tsp ghee and 3 cup water.
3. Mix well, pressure cook for 4 whistles or until the dal is cooked well.
4. Mash the dal slightly, adjusting the consistency as required.
5. In a pan heat 2 tbsp oil and 1 tbsp ghee. Add 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal, ½ tsp cumin. Splutter the tempering.
6. Also add 1 chilli, 6 cloves garlic, ½ onion and saute till the onions soften slightly.
7. Now add 2 dried red chilli, few curry leaves, pinch thing and splutter the tempering.
8. Keeping the flame on low, add 1 tsp red chilli powder and ½ tsp salt. Mix well.
9. Transfer the tempering over the dal and mix gently. Cook for 3 minutes or until the flavours are absorbed well.
10. Finally, add 2 tbsp coriander to Beerakaya Pappu Recipe and enjoy with hot steamed rice.
## Step-by-step
Firstly, in a pressure cooker, take ½ cup toor dal and ½ cup moong dal. Make sure to soak the toor dal so that it cooks faster.
Also, add 1 ridge gourd, 1 tomato, 1 tsp salt, ½ tsp ghee and 3 cup water.
Mix well, pressure cook for 4 whistles or until the dal is cooked well.
Mash the dal slightly, adjusting the consistency as required.
In a pan heat 2 tbsp oil and 1 tbsp ghee. Add 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal, ½ tsp cumin. Splutter the tempering.
Also add 1 chilli, 6 cloves garlic, ½ onion and saute till the onions soften slightly.
Now add 2 dried red chilli, few curry leaves, pinch thing and splutter the tempering.
Keeping the flame on low, add 1 tsp red chilli powder and ½ tsp salt. Mix well.
Transfer the tempering over the dal and mix gently. Cook for 3 minutes or until the flavours are absorbed well.
Finally, add 2 tbsp coriander to **Beerakaya Pappu Recipe** and enjoy with hot steamed rice.
## Video
## Notes
* Firstly, make sure to adjust the amount of spice depending on chilli.
* Also, adding onion ang garlic is optional. However, it adds lots of flavours.
* Additionally, do not chop the ridge gourd too small, as it turns mushy when cooked in a cooker.
* Finally, **Beerakaya Pappu Recipe** tastes great when prepared with a combination of toor and moong dal.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/beerakaya-pappu-recipe-turai-dal-ridge/](https://hebbarskitchen.com/beerakaya-pappu-recipe-turai-dal-ridge/)
