Beerakaya Pesarapappu Kootu ~ Ridge gourd and Moong dal

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Beerakaya Pesarapappu Kootu ~ Ridge gourd and Moong dal


Beerakaya Pesarapappu Kootu Recipe
Prep & Cooking: 30 mts
Serves 4-5 persons
Cuisine: Andhra
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Ingredients:
1 small cup pesarapappu/moong dal, washed
2 cups ridge gourd, peeled and cut into small pieces
1/4 tsp turmeric pwd
salt to taste
Make a paste:
2 tbsps grated coconut
2 green chillis
1 tsp cumin seeds
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/2 tsp split black gram dal (urad dal/minapappu)
big pinch asafoetida/inguva/hing
few fresh curry leaves
2 tsps oil or ghee
1 Pressure cook moong dal, ridge gourd pieces with 2 cups of water and turmeric pwd upto two whistles. Turn off heat and cool.
2 Add the coconut paste and salt to the cooked dal-ridge gourd mix and combine well. Add a small cup of water at this stage, if required, for a thinner consistency. Cook on medium flame for another 15-20 mts. The texture should be slightly thick and not watery.
3 In a pan, add ghee or oil, add mustard seeds and let them pop, add urad dal and let it turn red. Add curry leaves and asafoetida and stir fry for a few seconds.
4 Add the tempering to the simmering dal and combine. Turn off heat, place lid and leave covered for few mts.
5 Serve with hot rice or rotis.