Beerakaya Senagapappu Kura is a super tasty, healthy lentil recipe that will WOW your taste buds! Rich and robust, this plant-based curry, made with simple, pantry staples, is packed full of delicious flavour! Serve over rice for a satisfying meal.
What is Beerakaya Senagapappu Kura?
Beerakaya Senagapappu Kura is a traditional Andhra dish that brings together two main ingredients: beerakaya (ridge gourd) and senagapappu (chana dal or split chickpeas). The combination of these ingredients creates a unique flavor profile that is both comforting and satisfying. This curry is often enjoyed with steamed rice or roti, making it a versatile dish for any meal.
Health Benefits Of Ridge Gourd & Chana Dal
Beerakaya Senagapappu Kura is not just tasty; it’s also packed with nutrients:
- Ridge gourd is low in calories and high in fiber, making it great for digestion and weight management.
- Chana dal is an excellent source of protein and complex carbohydrates, providing sustained energy.
- The combination of ridge gourd and chana dal offers a good balance of vitamins and minerals.
- This dish is naturally gluten-free and can be easily adapted for vegan diets.
Beerakaya Senagapappu Kura Recipe:
Ridge Gourd Chana Dal Curry is pure comfort food! It’s a delicious, healthy vegetarian meal of ridge gourd and lentils, with fragrant Indian spices. Tasty, nutritious, and easy to make, Beerakaya Senagapappu Kura is a fantastic way to add protein to your diet.
- For this Andhra dal recipe, take ¼ cup of chana dal and wash it well.
- Put the washed chana dal in a pressure cooker. Add ½ cup water and 1/8 tsp turmeric and pressure cook on high for 8 whistles.
- Keep the cooked dal aside.
- Meanwhile, wash and peel the ridge gourds.
- Cut them into ½ inch cubes. Finely chop the onion and coriander leaves. Slit the green chilli. Keep aside.
- Heat oil in a pan and splutter mustard and cumin seeds. Sauté for 30 seconds. Then add the curry leaves, red chilli and garlic. Sauté for a minute.
- Next add the onions and green chilli and sauté till the onion softens.
- Then add ginger-garlic paste and sauté for 30 seconds.
- Put in the beerakaya pieces and mix well.
- Sprinkle salt, turmeric, red chilli powder and garam masala. Mix well.
- Cover and cook on low-medium heat for about 5-10 minutes. The ridge gourd will release water.
- Once the ridge gourd pieces become tender, pour in the cooked chana dal (with water) into the curry.
- Combine the cooked senagapappu with the beerakaya curry well.
- Simmer the curry for 5 min on low-medium flame till it thickens.
- Garnish with coriander leaves and remove from heat.
- Serve beerakaya senagapappu kura with steamed white rice or phulkas.
- If you are searching for more ridge gourd recipes, then do try out Beerakaya Nuvvula Kura.
Variations of Beerakaya Senagapappu Kura:
While the traditional Beerakaya Senagapappu Kura recipe is delicious on its own, there are several variations you can try:
- Tomato Beerakaya Chana Dal Kura: Add chopped tomatoes along with the ridge gourd for a tangy twist.
- Coconut Beerakaya Recipe: Incorporate grated coconut or coconut milk for a richer flavor.
- Spicy Beerakaya Senagapappu Kura: Increase the number of green chilies or add red chili powder for extra heat.
- Mixed Vegetable Chana Dal Curry: Add other vegetables like carrots or potatoes to the ridge gourd for a more diverse dish.
Serving Suggestions For Beerakaya Senagapappu:
Beerakaya Senagapappu Kura pairs well with various Indian staples:
- Serve with steamed rice for a classic combination.
- Enjoy with roti, chapati, or naan for a satisfying meal.
- Serve alongside other curries and dals for a diverse Indian thali.
Tips for Perfect Beerakaya Senagapappu Kura
To ensure your Ridge Gourd Chana Dal Curry turns out perfectly every time, keep these tips in mind:
- Choose fresh, tender ridge gourds for the best flavor and texture.
- Soak the chana dal for at least 30 minutes to reduce cooking time and improve digestibility.
- Don’t overcook the ridge gourd.
- Adjust the water content based on your preferred consistency for the curry.
- For a smoother curry, you can blend a portion of the cooked dal before adding it back to the dish.
- Experiment with different spices like garam masala or coriander powder to create your own unique flavor profile.
Ridge Gourd Chana Dal Curry Recipe Details below:
Beerakaya Senagapappu Kura
Ingredients
For the dal:
- 1/4 cup chana dal
- 1/8 tsp turmeric powder
- ¼ salt
For the curry:
- 3 small ridge gourds
- 1 dry red chilli
- 1 sprig of curry leaves
- 1 green chilli
- 1 small onion
- 2 garlic cloves
- 1 ½ tbsp. oil
- 1/4 tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp ginger-garlic paste
- ½ tsp salt
- 1/8 tsp red chilli powder
- ¼ tsp garam masala
Instructions
- Wash the chana dal well and place in a pressure cooker. Add haldi and ½ cup water and pressure cook on high for about 8 whistles. Remove from heat and keep aside.
- Meanwhile, wash and peel the beerakaya. Chop into ½ inch pieces. Cut the onion finely. Slit the green chillies. Chop coriander leaves. Keep aside.
- Heat oil in a kadai and temper with mustard and cumin seeds. Sauté for a few seconds.
- Then add curry leaves, dry red chilli and garlic cloves. Sauté for 1-2 minutes.
- Add chopped onion and fry till the onions turn translucent.
- Add the ginger-garlic paste and sauté for a minute.
- Then add the chopped ridge gourd and mix well.
- Add salt, turmeric powder, red chilli powder and garam masala.
- Mix well and cook with a lid on till the ridge gourd turns tender.
- Add the cooked dal, combine well and simmer on low-medium heat for about 5 minutes. The dal consistency will thicken
- Remove from heat and garnish with coriander leaves.
- Serve Ridge Gourd and Chana Dal Curry with Rice or Phulkas
