Beerakaya pappu

Having come from Guntur part of Andhra, toor dal is a must item in our daily meal in afternoons. I wanted to eat something different last weekend but couldnt totally avoid Dal too:). So made Beerakaya pappu with pesara pappu(moong dal). Very saatwik and very tasty if eaten with ghee. Do try it out....

Ingredients:
Beerakayalu/ Ridge gourd - 2
Moong Dal / Pesara pappu - 1 small cup
Green Chilly
For tadka/talimpu:
Ghee - 1 tbsp
Red Chilly
Urad dal/Minapappu
Chana dal/pachisenaga
aesofetida/ inguva
Jeera
avalu/mustard seeds
Salt
Curry Leaves

Method: Peel off the skin of Beerakayas and check if the gourd is not sour. Now cut each gourd into small pieces. Also cut the green chilly into few pieces. Wash moong dal and add sufficient water to it to cook. Add the cut beerakaya pieces, the green chilly pieces and a pinch of hing to it. Pressure cook dal. Once done, add haldi to the cooked dal, adjust salt, mix the dal and keep aside.
Heat ghee in a pan, add red chilly. After few seconds, add mustard seeds, jeera, urad dal and chana dal. When the seeds crackle, add hing and curry leaves & turn off the flame. Add this tadka to the dal and mix properly. Serve with hot rice and ghee.

Note: You can also add little lemon juice to the dal at the end.