Thursday, 14 April 2016

Beerakaya pesarapappu or turai with moong daal

Beerakaya pesarapappu is also known as turai (Hindi) or ridge guard (English).

It can be cooked by itself or with any lentils,most commonly with pesarapappu( moong dal or green gram).

It is a very quick recipe,doesn't take much effort and time.

It goes well with rice and pulka( chapati or Indian bread).

Ingredients :
Pesarapappu: 1 cup

1 small onion1 green chilli

1/4 teaspoon red chilli powder

2 strands of curry leaves

Few coriander leaves

1 table spoon ginger garlic paste

1/2 tablespoon turmeric

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

Pinch of asafoetida

3 tablespoons oil

Coriander powder 1 tablespoon( look for my coriander  powder recipe)

Salt as per taste

Water for required consistency

Procedure:

Wash and chop all the vegetables,wash your dal and keep it a side.

Now take a pan and add oil,once it heats up add cumin seeds,mustard seeds and asafoetida.

Later add chilli and onion and let them fry,add little salt to brown onions quickly.

Now add turmeric and ginger garlic paste and let it cook for 2 - 3 minutes and later add beerakaya(ridge guard or turai).

Now cover with a lid and let it cook until beerakaya is nice and soft,this is when you add pesarapappu

and add red chilli powder and let it fry in that oil for 2 minutes and now add water and cover with a
lid.

Once dal is cooked add left over salt and add coriander powder and let it cook for 2 more minutes and switch off the flame.

Now serve with hot pulka's or rice.








































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