Sorakaya Pappu is a simple and nutritious South Indian dish made with bottle gourd and lentils, flavoured with mild spices and a tangy hint of tamarind. It pairs perfectly with steamed rice, offering a wholesome and comforting meal that's easy to prepare.
Course Dinner, Lunch
Cuisine Indian
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 4
Author sumisculinarynotes
Ingredients
1 cup = 250ml
¼cupcup toor dalsplit pigeon peas
¼cupyellow split moong dal
1sorakkaibottle gourd, peeled and diced
1medium onionfinely chopped
1small tomatochopped
½tspturmeric powder
½tspchilli powder
Lemon sized tamarind
2-6garlic cloves
Salt to taste
Water as neededfor cooking dal
For Tempering:
1tbspoilor ghee for a richer flavour
½tspurad dal
½tspmustard seeds
½tspcumin seeds
2-3garlic clovescrushed
1-2dried red chillies
A few curry leaves
A pinch of asafoetidahing
Optional Garnish:
Fresh coriander leaveschopped
Instructions
In a pressure cooker, add the dal, diced bottle gourd, chopped tomato, onion, turmeric powder, chilli powder, garlic, salt and water.
Pressure cook for 4–5 whistles, or until the dal and bottle gourd are soft and blend together.
Once done, mash lightly with a ladle and set aside.
Tempering:
Heat oil or ghee in a small pan. Add mustard seeds, and let them splutter.
Add cumin seeds, urad dal, crushed garlic, dried red chillies, curry leaves, and a pinch of asafoetida. Sauté until the garlic turns golden.
Pour the tempering into the cooked dal and bottle gourd mixture.
Add salt and adjust the consistency by adding water if the pappu is too thick.
Simmer for another 5 minutes, stirring occasionally to blend the flavours.
Garnish with fresh coriander leaves and serve hot with rice, roti, or any flatbread.
Enjoy the cosy, nutritious flavours of sorakkai pappu!
Notes
You can also soak the dals for 15–20 minutes (optional but helps it cook faster).