Beerakaya Pesara Pappu

This is another version of Beerakaya Pesara Pappu cooked by my Mom. This Recipe is similar to Beerakaya (RidgeGourd) Pappu but this recipe is cooked without water i.e with steam.

Ingredients:

• Beerakaya/Ridge Gourd - 2 chopped into cubes
• Pesara pappu/Moong Dal - 1/2 cup
• Onion - 1 chopped
• Garlic - 5 flakes 
• Green chillies - 4 chopped
• Curry leaves/karvepaku - 2 stems
• Avalu/mustard seeds - 1tsp
• Jeelakarra/cumin seeds- 1tsp
• Turmeric powder/papsupu- 1/2tsp
• Oil- 3tbsp
• Salt to taste

Method:

• Heat oil in a pan. Add cumin seeds, mustard seeds and allow it to splutter.
• Add green chillies, onions, curry leaves, turmeric and garlic. Fry for 5minutes.
• Add Pesara pappu/Moong dal and fry for 5minutes.
• Now add chopped beerakaya/ridge gourd, and cook in low flame until pesara pappu and beerakaya is tender or well cooked.
• Add Salt and Garnish it with coriander leaves and serve hot with rice and  Pachi Pulsu.