Beerakaya pesara pappu instant pot is one of the best comfort food. Yellow moong dal is the lightest of all legumes and easy to digest. Beerakaya refers to ridge gourd in Telugu. Serve this hearty warm ridge gourd moong dal with hot rice or roti.

ridge gourd moong dal instant pot

how to make beerakaya pesara pappu instant pot

1. Turn on SAUTE mode, add moong dal and roast the dal until it turns golden brown and gives off a toasted aroma. Turn off SAUTE mode. Add water and soak for 10- 30 minutes.

Roasting moong dal improves the flavor of dal. 

2.  Meanwhile peel ridge gourd and chop ridge gourd into cubes, onion, green chili, garlic.

3.  Change soaked water with fresh water, add turmeric, and ingredients from step 2.

4. Place a trivet and keep a rice bowl on the trivet. Close the lid and set the instant pot on MANUAL or PRESSURE COOK for 8 min.

5. When the count down is done, quickly release and remove the pot that is on top. Add salt and mash the dal with a ladle until smooth and soft. 

beerakaya pesara Pappu instant pot

tempering for ridge gourd moong dal instant pot

1.  The crackling of spices and change in color indicates the process is completed. 

2.  Pour oil and ghee in a pan over high heat. When the oil is hot enough, reduce heat to medium. 

Can replace ghee with oil

3.  Add mustard seeds, when they start to splutter add cumin seeds, red chili, curry leaves, hing or asafoetida, red chili powder.

4.  Turn off the flame and pour this tadka on dal.

tadka for spinach dal

Beerakaya pesara pappu

Beerakaya pesara pappu is one of the best comfort food. Yellow moong dal is the lightest of all legumes and easy to digest. Beerakaya refers to ridge gourd in Telugu. Serve this hearty warm dal with hot rice or roti.
Print Recipe
ridge gourd moong dal instant pot
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes

Ingredients

  • Moong dal - 1/3 cup
  • Onion - 1/4 cup or 1/2 small onion
  • Green chili - 5
  • Garlic -3 medium
  • Ridge gourd - 1 medium or 2 cups
  • Water
  • TADKA
  • Oil - 1/2 tbsp
  • Ghee - 1/2 tsp optional
  • Mustard seeds - 1/8 tsp
  • Cumin seeds - 1/8 tsp
  • Dry red chili -1
  • Curry leaves - 4
  • Hing or asafoetida - pinch
  • Chili powder - 1/4 tsp

Instructions

  • INSTRUCTIONS:

    1. Turn on SAUTE mode, add moong dal and roast the dal until it turns golden brown and gives off a toasted aroma. Turn off SAUTE mode. Add water and soak for 10- 30 minutes.

    Roasting moong dal improves the flavor of dal.
    2. Meanwhile peel ridge gourd and chop ridge gourd into cubes, onion, green chili, garlic.

    3. Change soaked water with fresh water, add turmeric, and ingredients from step 2.

    4. Place a trivet and keep a rice bowl on the trivet. Close the lid and set the instant pot on MANUAL or PRESSURE COOK for 8 min.

    5. When count down is done, quick release and remove the pot which is on top. Add salt and mash the dal with a ladle until smooth and soft.
  • HOW TO MAKE A PERFECT TEMPERING:

    1 The crackling of spices and change in color indicates the process is completed.

    2 Pour oil and ghee (optional) in a pan over high heat. When the oil is hot enough, reduce heat to medium.

    3. Add mustard seeds, when they start to splutter add cumin seeds, red chili, curry leaves, hing or asafoetida, red chili powder.

    4. Turn off the flame and pour this tadka on dal.
Servings: 4
Author: Fashion chef in kitchen

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