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Ridge Gourd Dal / Beerakaya Pappu (Instant Pot, Stove top)

VegCookBook by Praveena
South Indian style, Dal / Pappu / Plant Based Lentil Stew, using Ridge Gourd, made on Stove Top / in an Instant Pot Electric Pressure Cooker.
Prep Time 5 mins
Course Accompaniment, Side Dish
Cuisine Indian
Servings 4 servings

Equipment

  • Sauce Pan / Vessel (for stove-top method)
  • Instant Pot or Electric Pressure Cooker (for IP method)
  • Small Frying pan (for tempering)

Ingredients
  

  • 1 count Ridge Gourd / Turai / Beerakaya (large size)
  • 2 count Fresh Tomatoes (large size)
  • 3 count Fresh Green Chillies / Jalapeno (medium size)
  • 1 cup Toor Dal / Kandi Pappu / Split Pigeon Pea Lentils (250 ml)
  • 2 teaspoons Salt (or as per taste)
  • 1 teaspoon Red Chilli Powder / Paprika (or as per taste)
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Dhaniya / Coriander Powder (optional)
  • 1 tablespoon Tamarind Puree
  • as required Water (for washing & cooking)
  • 2 to 3 twigs Fresh Coriander (to garnish)

Ingredients for Tempering:

  • 2 tablespoons Cooking oil
  • ¼ teaspoon Mustard seeds / Aavalu
  • ½ teaspoon Jeera / Cumin Seeds
  • ¼ teaspoon Asafoetida / Hing / Inguva
  • 3 count Dry Red Chillies
  • 5 count Curry Leaves (optional)
  • 3 pods Garlic pods (optional)

Instructions
 

PREP WORK:

  • Wash the Ridge Gourd / Beerakaya and tomatoes.
    Peel the sharp ridges of the ridge gourd and then peel the skin too.
    Cut both the ridge gourd and the tomatoes into cubes size pieces.
    Slit the green chillies length wise.

STOVE TOP METHOD (15 mins):

  • Take the lentils/toordal into a hard bottomed vessel and wash them twice thoroughly.
    Pour water up to the level where the lentils/dal are soaked well. 
  • Transfer all the pieces of tomatoes, ridge gourd and green chillies onto the dal in the vessel.
    Add 1 more cup of water, close with lid, put it on stove-top under medium flame for 15 mins/ until the dal becomes soft.
  • Then, take the lid off, reduce the flame to lowest, pour ¼ cup more water.
    Cook for 5 more mins, then, add the salt, turmeric powder, red chilli powder and ½ cup of water into the same.
  • Mix thoroughly, let it thicken to your desired consistency.
    Switch the flame off, garnish with chopped coriander leaves.

INSTANT POT / ELECTRIC PRESSURE COOKER METHOD: (8 mins)

  • Transfer washed lentils, pieces of ridge gourd / beerakaya, tomatoes, slit green chillies to the IP vessel. 
    Pour water up to a level that everything is just dipped.
  • Switch ON the gadget, set to Pressure Cook Mode, under high pressure, for 5 mins with valve closed / set to sealing.
  • Later, Release the pressure either manually (QPR) or let it release naturally (NPR). Anything is fine.
  • Remove the lid, turn on the IP, set to Saute Mode, under high pressure, for 3 mins. 
    Add ½ cup of water, salt, red chilli powder / paprika powder, turmeric powder, tamarind pulp and coriander /dhaniya powder.
  • Mix up everything, let the dal boil until it thickens.

TEMPERING (common to both methods):

  • Put a small frying pan on the stove, add all the ‘Ingredients for tempering’ and saute for 1-2 mins. 
    Switch the flame off and transfer all the content of the pan onto the cooked dal / lentils.
    Give a mix and take the dal into a serving dish, garnish with chopped coriander leaves. Done!!

Notes

Please see the MAIN POST for step wise pics & recipe TIPS!
Keyword beerakaya pappu instant pot recipe, ridge gourd lentil stew recipe, south indian style recipe ridge gourd dal