From the recipe box
Beerakaya Teeya Pappu (Ridge Gourd Moong Dal)
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Protein
- Moong dal
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Beerakaya (Ridge gourd)
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
- Serves
- 4
Ingredients
- 1 cupsplit yellow moong dal (pesara pappu), washed
- 1medium beerakaya (ridge gourd), peeled and cut into small cubes
- 2-3green chilies, slit
- ¼ teaspoonturmeric powder
- to tasteSalt
- 3 cupswater
- 1-2 tablespoonsoil or ghee
- ½ teaspoonmustard seeds
- ½ teaspooncumin seeds (jeera)
- 1 teaspoonsplit urad dal
- 1 teaspoonchana dal
- 5-6curry leaves
- ¼ teaspoonhing (asafoetida)
Notes & Tips
- This style of Beerakaya Pappu is traditionally called Teeya Pappu in many Telugu households. Unlike many other pappus, it is intentionally simple and lets the natural sweetness of the ridge gourd shine.
- It is made with moong dal (pesara pappu) rather than toor dal, giving it a lighter, softer texture.
- There is no onion, tomato, tamarind, or red chili powder in this recipe. Green chilies provide just enough heat without overpowering the delicate flavor of the beerakaya.
- Beerakaya releases a good amount of water as it cooks, so avoid adding too much water initially. You can always add a little more after cooking if needed.
- This mild, comforting pappu pairs beautifully with hot rice, ghee, papad, or a simple vegetable fry.
Step by step
Method
- 01
Wash the moong dal and peel and cube the beerakaya.
- 02
Add the moong dal, beerakaya, green chilies, turmeric, and water to a pressure cooker or Instant Pot.
- 03
Pressure cook until both the dal and beerakaya are soft:
- 04
Instant Pot: High Pressure for 5 minutes, natural release
- 05
Stovetop pressure cooker: 2-3 whistles
- 06
Mash lightly until the dal and ridge gourd are well combined.
- 07
Add salt and adjust the consistency with hot water if needed.
- 08
Heat oil or ghee in a small pan. Add mustard seeds and allow them to splutter.
- 09
Add cumin seeds, urad dal, chana dal, curry leaves, and hing. Sauté until fragrant.
- 10
Pour the tempering over the dal and mix well.
- 11
Simmer for 2-3 minutes and serve hot with rice and ghee.
