Watergourd Dal/ Beerakaya Pappu

BEERAKAYA PAPPU/ WATER GOURD DAL:

       

INGREDIENTS :

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

METHOD1 :

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.

METHOD 2:

You can directly pressure cook moong dal, ridge gourd pieces.

To this cooked dal add seasoning, salt, turmeric & cook for some time.

NOTE :

Salt should be added only at last, otherwise moong dal wont cook properly.