Beerakaya pappu or Ridge gourd dal

Ingredients:

Toor Dal or Kandhi pappu 1 cup

Ridge gourd 2 medium sized or 1 ½ cup pieces

Turmeric powder 1 pinch

Urad dal 1 teaspoon

Mustard seeds ½ teaspoon

Red Chillies 2

Hing 2 pinches

Garlic 3 cloves (optional)

Onion 1 (optional)

Curry Leaves 6 to 8

Oil 2 teaspoons

Salt as needed

Preparation:

1. Wash and peel the skin of ridge gourd. Don't throw it you can make tasty chutney with ridge gourd skin. Click here for the preparation of chutney. Cut them into small pieces.

2. Heat a deep pan or skillet and dry roast dal. Wash the dal and add the berakaya or  ridge gourd pieces.

3. Cook dal and ridge gourd in the pressure cooker or a pan.

 4. Heat a pan add oil after oil is hot add urad dal, mustard seeds, red chilli, garlic(optional ), curry leaves and hing. (You can addd onion pieces and adfter it turns translucent add the dal)

5. When mustard seeds spulter and dal changes to golden color . Add the dal, tumeric powder, salt and red chilli powder and cook for 5 minutes. If you want dal softer and thinner add water and cook for more time.