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Sorakaya pappu, Sorrakai, Bottle gourd

Sorakaya Pappu (Bottle Gourd Dal)

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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author sumisculinarynotes

Ingredients

1 cup = 250ml

  • ¼ cup cup toor dal split pigeon peas
  • ¼ cup yellow split moong dal
  • 1 sorakkai bottle gourd, peeled and diced
  • 1 medium onion finely chopped
  • 1 small tomato chopped
  • ½ tsp turmeric powder
  • ½ tsp chilli powder
  • Lemon sized tamarind
  • 2-6 garlic cloves
  • Salt to taste
  • Water as needed for cooking dal

For Tempering:

  • 1 tbsp oil or ghee for a richer flavour
  • ½ tsp urad dal
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2-3 garlic cloves crushed
  • 1-2 dried red chillies
  • A few curry leaves
  • A pinch of asafoetida hing

Optional Garnish:

  • Fresh coriander leaves chopped

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).