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A comforting Andhra-style dal made with tender bottle gourd and toor dal. This simple, tangy lentil curry is seasoned with a classic tempering of garlic and spices, perfect with hot rice.
For 4 servings
Pressure Cook the Dal and Vegetables
Mash and Season the Dal
Prepare the Tempering (Popu/Tadka)
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A comforting Andhra-style dal made with tender bottle gourd and toor dal. This simple, tangy lentil curry is seasoned with a classic tempering of garlic and spices, perfect with hot rice.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 279.4 calories per serving with 11.94g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve
Add other vegetables like carrots, drumsticks, or raw mango along with the bottle gourd for added flavor and nutrition.
You can make this recipe with moong dal for a lighter version or a mix of toor and masoor dal for a different texture.
Add 1/2 teaspoon of sambar powder along with the red chili powder for a different, more complex flavor profile.
For a no-onion, no-garlic version, simply omit them. The dal will still be delicious, with the flavors of the other spices shining through.
Toor dal is an excellent source of plant-based protein and essential amino acids, which are crucial for muscle repair, growth, and overall body function.
The combination of lentils and bottle gourd provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Bottle gourd has a high water content (over 90%), making this dish naturally hydrating and cooling for the body, which is especially beneficial in warm climates.
Spices like asafoetida (hing), cumin, and turmeric are known for their digestive properties. They help reduce bloating and gas, making this dal easy on the stomach.
Sorakaya Pappu is a traditional and popular lentil dish from the Andhra region of South India. 'Sorakaya' means bottle gourd and 'Pappu' means dal (cooked lentils). It's a wholesome and comforting curry made by cooking toor dal with bottle gourd and a blend of spices.
Yes, it is very healthy. It's a balanced dish rich in plant-based protein from lentils and fiber from bottle gourd. Bottle gourd is low in calories and high in water content, making the dish hydrating and easy to digest.
One serving (approximately 1 cup or 350g) of Sorakaya Pappu contains around 280-310 calories, depending on the amount of ghee or oil used. It's a nutritious and moderately low-calorie main dish.
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 for an hour beforehand can help speed up the cooking time.
Bitterness in this dish almost always comes from the bottle gourd. It's important to taste a small piece of the raw bottle gourd before cooking. If it tastes bitter, it should be discarded as it can be harmful.
You can store leftover dal in an airtight container in the refrigerator for up to 2-3 days. The dal tends to thicken upon cooling, so you may need to add a little water while reheating.