Beerakaya Pappu

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash partially.

2. 2

   Prepare ridge gourd: Peel 1 large beerakaya (ridge gourd) — peel the ridges with a peeler. Cut into 2-cm pieces.

3. 3

   Cook ridge gourd with dal: Add ridge gourd pieces to the cooked toor dal. Add half cup water. Cook on medium heat covered for 8-10 minutes until ridge gourd is completely soft.

4. 4

   Mash gently: Ridge gourd mostly dissolves into the dal — mash gently.

5. 5

   Simmer: Cook on medium heat 5 minutes. The pappu will have a pale green-golden colour.

6. 6

   Make ghee tadka: Heat 2 tbsp ghee until hot.

7. 7

   Add tadka: Add 1 tsp mustard seeds. When they pop add 2 dried red chillies, 4 garlic cloves, a pinch of asafoetida and curry leaves. Fry until golden.

8. 8

   Pour tadka: Pour sizzling tadka over beerakaya pappu.

9. 9

   Add salt and chilli: Adjust salt and add 1 tsp red chilli powder if needed.

10. 10

    Serve: Beerakaya pappu has a light, delicate flavour. Serve with steamed rice and ghee.