Beerakaya Senagapappu Kura – Ridge Gourd Chana Dal Curry

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

Beerakaya Chana Dal is a hearty and nutritious curry made with bottle gourd and Bengal Gram lentils. This flavourful curry combine the goodness of lentils with veggies. Beerakaya Chana Dal pairs perfectly with roti or rice!

Course Dinner, Lunch

Cuisine Andhra

Prep Time 10

Cook Time 20

Total Time 30

Servings 2

Calories 133kcal

Author Shil

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