Cooker Style Beerakaya Pappu

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Soak the toor dal first so it cooks faster.
2. In a pressure cooker, combine the soaked toor dal, ½ cup moong dal, 1 ridge gourd, 1 tomato, 1 tsp salt, ½ tsp ghee and 3 cups water.
3. Mix well and pressure cook for 4 whistles or until the dal is well cooked.
4. Mash the dal slightly and adjust the consistency as needed.
5. In a pan, heat 2 tbsp oil and 1 tbsp ghee. Add 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal and ½ tsp cumin, and let them splutter.
6. Add 1 chopped chilli, 6 chopped garlic cloves and ½ sliced onion, and sauté until the onion softens slightly.
7. Add 2 dried red chillies, a few curry leaves and a pinch of hing, and let it splutter.
8. On low flame, add 1 tsp red chilli powder and ½ tsp salt and mix well.
9. Pour the tempering over the dal and mix gently. Cook for 3 minutes until the flavours are absorbed.
10. Garnish with 2 tbsp chopped coriander.

Summarized from Hebbars Kitchen's video. Watch it for the details.

More recipes with

GarlicOnionTomatoUrad dalMoong dalToor dal