Saturday, April 16, 2011

Beerakaya Pesarapappu (Ridge Gourd or Torai with moong dal)

Ingredients :
2 nos. Beerakaya or ridge gourd 
1 1/2 cup moong dal
7 green chillis, slit lengthwise
1 medium onion finely chopped
1/4 teaspoon cumin seeds
1 tablespoon oil
A few curry leaves
A pinch of turmeric powder
Salt according to taste

Directions :
1. Heat a pan on medium heat and dry roast the moong dal. Keep stirring the moong dal continuously and do not increase the heat. Fry till you get nice aroma from moong dal and also it gets a nice color. Transfer to a bowl and add water. Let it soak for 1hr.
2. Peel the skin of ridge gourd, wash and cut it into medium chunks.
3. Heat a pan on medium high and add oil. Once the oil is hot add cumin seeds. Fry for 30secs and add curry leaves, green chillis and onions. Fry till onions are nicely caramelized.
4. Add the ridge gourd pieces. Add little salt and mix well. Cover and cook for 5- 8 mins.
5. Now, add the moong dal without water. Add turmeric and mix well. Cover and cook till moong dal is cooked.
6. Keep stirring time to time and add water if required.
7. Checked for salt and add more of required. Serve with hot rice.
Note : Before cutting the ridge gourd, eat a little piece of it and check for bitterness. If the ridge gourd is bitter then do not use it.
You can add or reduce the amount of green chillis used.

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