Pesarapappu Beerakaya Kura/Moong Dal Ridge Gourd Curry

Prep Time: 20min
Cook Time: 25min
Total Time: 30min
Yield: 4-6 Servings

Ingredients

4-5 Medium Sized Ridge Gourd/Beerakaya, peel & cut into 3/4th inch cubes
4-5 Garlic Cloves, minced
1/4 Tspn Cumin Seeds
1/3 Cup Yellow Moong Dal(Pesarapappu)
1 Medium Sized Onion, finely chopped
1 Medium Sized Tomato, chopped
1 1/2 Tspn Red Chilli Powder

Salt to Taste
1/8 Tspn Turmeric Powder
3/4 Cup Water
Few Curry Leaves
Few Cilantro Leaves, chopped
1 Tblspn Oil

Directions

• Soak yellow moong dal in enough water for 20 minutes & drain. Keep aside.

• Heat oil in a wide pan on a medium flame; add minced garlic, cumin seeds, curry leaves, chopped onion & fry until they turn translucent. 

• Add soaked moong dal & saute for 1-2 minutes.

• Add red chilli powder, turmeric powder, salt & saute for another minute.

• Now add chopped ridge gourd & mix everything well. Cook for 4-5 minutes.

• Add chopped tomato & cook until they turn soft & mushy.

• Add water & mix everything well.

• Cover with a lid & cook for 12-15 minutes or until ridge gourd turns soft. 

• Turn off the flame & transfer to a bowl.

• Garnish with cilantro leaves & serve with rice or roti.