Loading...
A wholesome and comforting Andhra-style lentil curry made with tender ridge gourd, toor dal, and a hint of tamarind. This simple dal is a perfect side for rice and roti, bringing a taste of South Indian home cooking to your table.
For 4 servings
Preparation: Rinse the toor dal under running water until the water runs clear. Soak the tamarind in 1/4 cup of warm water and set aside.
Pressure Cooking: In a 3-liter pressure cooker, combine the rinsed dal, chopped ridge gourd, onion, tomatoes, green chillies, turmeric powder, and 3 cups of water.
Cook the Dal: Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft. Allow the pressure to release naturally.
Mash and Simmer: Once the pressure has settled, open the cooker. Using a whisk or the back of a ladle, mash the dal mixture lightly to achieve a coarse, uniform consistency. Squeeze the juice from the soaked tamarind into the dal, discarding the pulp. Add salt and red chilli powder. Mix well and simmer on low heat for 5-7 minutes, allowing the flavors to meld.
Prepare the Tempering (Tadka): While the dal simmers, heat ghee in a small pan over medium heat. Add the mustard seeds and let them splutter. Then, add cumin seeds, crushed garlic, and broken dry red chillies. Sauté for 30-40 seconds until the garlic is fragrant and lightly golden. Finally, add the curry leaves and hing, and cook for another 10 seconds.
Combine and Serve: Immediately pour the hot tempering over the simmering dal. Stir gently to combine. Garnish with freshly chopped coriander leaves. Serve hot with steamed rice or roti.
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
A wholesome and comforting Andhra-style lentil curry made with tender ridge gourd, toor dal, and a hint of tamarind. This simple dal is a perfect side for rice and roti, bringing a taste of South Indian home cooking to your table.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 280.02 calories per serving with 11.97g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
You can make this recipe with moong dal or a mix of toor and moong dal for a different texture and flavor.
Add other vegetables like drumsticks (munakkaya) or bottle gourd (sorakaya) along with the ridge gourd.
For a sattvic version, simply omit the onion and garlic. The dal will still be delicious.
Increase the number of green chillies and the amount of red chilli powder for a spicier dal.
Toor dal is an excellent source of vegetarian protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
The combination of lentils and ridge gourd provides a significant amount of dietary fiber, which aids in digestion, prevents constipation, and helps maintain a healthy gut.
The high protein and fiber content promotes a feeling of fullness (satiety), which can help reduce overall calorie intake and support weight management goals.
This dal is a good source of essential minerals like iron, magnesium, and potassium, as well as B-vitamins, which are vital for energy production and cardiovascular health.
Yes, Beerakaya Pappu is very healthy. It is rich in plant-based protein from lentils and packed with fiber, vitamins, and minerals from the ridge gourd and other vegetables. It is a balanced and nutritious dish.
One serving of Beerakaya Pappu (approximately 1 cup or 355g) contains around 250-300 calories, depending on the amount of ghee or oil used.
Absolutely. You can cook the dal and vegetables in a regular pot on the stovetop. It will take longer, about 45-60 minutes, for the dal to become soft. Soaking the dal beforehand is highly recommended if using this method.
This dal pairs perfectly with hot steamed rice and a dollop of ghee. It also goes well with roti, chapati, or any Indian flatbread. A side of a simple vegetable stir-fry (poriyal/vepudu) completes the meal.
Leftover dal can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly before serving. The dal will thicken upon refrigeration, so you may need to add a little water while reheating.
If the dal is too watery, simmer it for a few more minutes without a lid to allow some of the liquid to evaporate. If it's too thick, simply stir in some hot water until you reach your desired consistency.