Beerakaya Teeya Pappu (Ridge Gourd Moong Dal)

Name: Beerakaya Teeya Pappu (Ridge Gourd Moong Dal)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup split yellow moong dal (pesara pappu), washed; 1 medium beerakaya (ridge gourd), peeled and cut into small cubes; 2-3 green chilies, slit; ¼ tsp turmeric powder; to taste Salt; 3 cups water; 1-2 tbsp oil or ghee; ½ tsp mustard seeds; ½ tsp cumin seeds (jeera); 1 tsp split urad dal; 1 tsp chana dal; 5-6 curry leaves; ¼ tsp hing (asafoetida)

South Indian Thaali Items · Pappu (dal)

Protein: Moong Dal
Complete the plate: Serve with rice
Serves: 4
Hands-on · total: 10 min · 30 min (est.)
Walk-away: No

Illustration of Beerakaya Teeya Pappu (Ridge Gourd Moong Dal)

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Worth knowing

This style of Beerakaya Pappu is traditionally called Teeya Pappu in many Telugu households. Unlike many other pappus, it is intentionally simple and lets the natural sweetness of the ridge gourd shine.
It is made with moong dal (pesara pappu) rather than toor dal, giving it a lighter, softer texture.
There is no onion, tomato, tamarind, or red chili powder in this recipe. Green chilies provide just enough heat without overpowering the delicate flavor of the beerakaya.
Beerakaya releases a good amount of water as it cooks, so avoid adding too much water initially. You can always add a little more after cooking if needed.
This mild, comforting pappu pairs beautifully with hot rice, ghee, papad, or a simple vegetable fry.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.

Moong Daleasy effortweeknight-friendlyleftover-friendlybatch-cookprotein-forwardhigh-fiber

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Ingredients & method

Prep

10 mins

Cook

20 mins

Total

30 mins

Serves

Ingredients

1 cupsplit yellow moong dal (pesara pappu), washed1medium beerakaya (ridge gourd), peeled and cut into small cubes2-3green chilies, slit¼ tspturmeric powderto tasteSalt3 cupswater1-2 tbspoil or ghee½ tspmustard seeds½ tspcumin seeds (jeera)1 tspsplit urad dal1 tspchana dal5-6curry leaves¼ tsphing (asafoetida)

Instructions

01
Wash the moong dal and peel and cube the beerakaya.
02
Add the moong dal, beerakaya, green chilies, turmeric, and water to a pressure cooker or Instant Pot.
03
Pressure cook until both the dal and beerakaya are soft:
04
Instant Pot: High Pressure for 5 minutes, natural release
05
Stovetop pressure cooker: 2-3 whistles
06
Mash lightly until the dal and ridge gourd are well combined.
07
Add salt and adjust the consistency with hot water if needed.
08
Heat oil or ghee in a small pan. Add mustard seeds and allow them to splutter.
09
Add cumin seeds, urad dal, chana dal, curry leaves, and hing. Sauté until fragrant.
10
Pour the tempering over the dal and mix well.
11
Simmer for 2-3 minutes and serve hot with rice and ghee.

Worth knowing

This style of Beerakaya Pappu is traditionally called Teeya Pappu in many Telugu households. Unlike many other pappus, it is intentionally simple and lets the natural sweetness of the ridge gourd shine.
It is made with moong dal (pesara pappu) rather than toor dal, giving it a lighter, softer texture.
There is no onion, tomato, tamarind, or red chili powder in this recipe. Green chilies provide just enough heat without overpowering the delicate flavor of the beerakaya.
Beerakaya releases a good amount of water as it cooks, so avoid adding too much water initially. You can always add a little more after cooking if needed.
This mild, comforting pappu pairs beautifully with hot rice, ghee, papad, or a simple vegetable fry.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.