pesara pappu beerakaya Curry

Ingredients:

• 2 cups tender ridge gourd pieces (peel only the veins and keep the skin)
• Half cup moong dal 
• Half cup grated fresh coconut
• 2 green chilies 
• 1 tsp pepper
• 1 tsp.mustard
• 1 sprig curry leaves
• Pinch of turmeric
• Pinch of hing
• Salt to taste
• 2 tbsp. oil

Method

1. Soak dal for 1 hour.
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2. Heat oil in a pan, add mustard, jeera, curry leaves & chilies, hing. Allow them to splutter.
   
3. Add the gourd, salt & turmeric, mix well, fry for a min. close the lid and cook for 2 mins. 
   
4. Add dal, mix well. Close the lid and cook till the dal and gourd is cooked fully. If needed can add ½ cup of water to keep the dal and veggie soft and moist.
   
5. Add coconut and pepper, stir well and cook on a low flame for a min or till the water evaporates fully.
6. Ready to serve with rice or roti.