Ridge Gourd Chana Dal Curry | Beerakaya Senagapappu Curry
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Ridge Gourd Chana Dal Curry is one of the best combinations which can be served along with steamed rice or with chapatti recipe.
Course:
Side Dish
Cuisine:
Andhra, Indian
Keyword:
Beerakaya Senagapappu Curry, Ridge Gourd Chana Dal Curry
Servings: 4
Calories: 146 kcal
Ingredients
- Beerakaya/ ridge gourd) – 1 large bowl 300 gms.
- Senagapappu/ chana dal – 1 cup
- Oil – 3 tbsp.
- Mustard seeds – ¼ tbsp.
- Cumin seeds – ½ tbsp.
- Onions – 1 bowl
- Green chillies – 2 No.
- Curry leaves – 1 tbsp.
- Tomatoes 1 cup
- Turmeric powder – ½ tbsp.
- Salt – 1 tbsp.
- Red chilli powder – ½ tbsp.
- Coriander powder – ½ tbsp.
- Coriander leaves – 2 tbsp.
Instructions
-
Clean chana dal and pour water to boil. Cover the lid and cook for 10 minutes on medium flame.
-
Meanwhile, put little oil in a pan and add cumin & mustard seeds and chana dal (optional).
-
Put green chillies, onions, curry leaves, tomatoes, salt and turmeric powder.
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Close the lid and cook till tomatoes turn soft.
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Slice ridge gourd into small pieces and put them into the above tomato mix.
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When chana dal is boiled and cooked transfer them to the above mix along with its stock.
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As chana dal is already cooked, it hardly takes 5 minutes to cook with the lid covered.
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Put red chilli powder over ridge gourd chana dal and mix, if you feel you need more gravy add some water and cook for a minute.
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Add coriander powder, mix and garnish berakaya senagapappu curry with coriander leaves.