Beerakaya Pappu

Ingredients

• - 1 cup toor dal
• - 250g ridge gourd (beerakaya)
• - 2 tbsp ghee
• - 5 garlic cloves
• - 1 tsp mustard seeds
• - 1/2 tsp cumin seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste
• - Juice of half lemon

Method

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. Prepare ridge gourd: Peel 1 large beerakaya (ridge gourd) — peel the ridges with a peeler. Cut into 2-cm pieces.
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. Mash gently: Ridge gourd mostly dissolves into the dal — mash gently.
5. Simmer: Cook on medium heat 5 minutes. The pappu will have a pale green-golden colour.
6. Make ghee tadka: Heat 2 tbsp ghee until hot.
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. Pour tadka: Pour sizzling tadka over beerakaya pappu.
9. Add salt and chilli: Adjust salt and add 1 tsp red chilli powder if needed.
10. Serve: Beerakaya pappu has a light, delicate flavour. Serve with steamed rice and ghee.