BEERAKAYA PAPPU/ WATER GOURD DAL:
Water gourd : 1(big)
Moong dal/ pesarapappu : 50gms
Red chillies pieces : 6-7
Green chillie pieces : 10-12
Garlic pods : 8-10
Cumin : 1/2 tspoon
Mustard seeds : 1/2 tspoon
Curry leaves : some
Oil : 2 tb spoons
Turmeric : a pinch
Salt : as required
Peel and cut the ridge gourd into pieces.
To a bowl add washed and cleaned moong dal, ridge gourd pieces, water & cook in a low flame.
Cover this cooking bowl with a bowl filled with water ( this prevents dal sticking to the bottom)
Mean while in a separate kadai add chillies, mustard, cumin, garlic, curry leaves, oil & saute until mustard seeds splutter.
When dal is half cooked add this seasoning/talimpu & cook completely in a low flame.
To the final cooked dal add salt, turmeric & saute for a while.
Ridge gourd dal is ready to serve.
You can directly pressure cook moong dal, ridge gourd pieces.
To this cooked dal add seasoning, salt, turmeric & cook for some time.
Salt should be added only at last, otherwise moong dal wont cook properly.