Ridge Gourd Chana Dal Curry | Beerakaya Senagapappu Curry

Ridge Gourd Chana Dal Curry is one of the best combinations which can be served along with steamed rice or with chapatti recipe. Learn how to make this recipe with step by step image instructions along with a video.

People who are in a hurry can make this recipe with ease and can be made as a one-pot recipe if you soak chana dal for an hour and mix it with all the ingredients.

Before removing the skin of the ridge gourd, clean it properly and then remove the skin. We can make exotic chutney out of it. This chutney tastes great with Indian bread and hot steamed rice.

Tips to make a perfect Ridge Gourd Chana Dal Curry:

• To save the boiling time of chana dal, soak for an hour.
• Before slicing ridge gourd, check the taste of it, sometimes they taste bitter.
• If the taste is very mild bitter then put edges into curry as they absorb bitterness.
• Do not throw away the skin, it can be used to make chutney.
• Try not to choose fibrous ridge gourd (choose tender veggie).
• Based on the stock available while cooking chana dal, add the required water to get gravy.
• Usually, Beerakaya Senagapappu Curry has natural flavours so I have not added garam Masala powder, if you want you may add a pinch.

You may also like to check other recipes:

Beerakaya Pachadi,

Chana dal recipe,

Beerakaya Vada,

Sorakaya Pachadi and

Dondakaya Masala Curry.

Print

Ridge Gourd Chana Dal Curry | Beerakaya Senagapappu Curry

Ridge Gourd Chana Dal Curry is one of the best combinations which can be served along with steamed rice or with chapatti recipe.

Course Side Dish

Cuisine Andhra, Indian

Keyword Beerakaya Senagapappu Curry, Ridge Gourd Chana Dal Curry

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Calories 146 kcal

Author Uppada Lakshmi

Ingredients

• Beerakaya/ ridge gourd) – 1 large bowl 300 gms.
• Senagapappu/ chana dal – 1 cup
• Oil – 3 tbsp.
• Mustard seeds – ¼ tbsp.
• Cumin seeds – ½ tbsp.
• Onions – 1 bowl
• Green chillies – 2 No.
• Curry leaves – 1 tbsp.
• Tomatoes 1 cup
• Turmeric powder – ½ tbsp.
• Salt – 1 tbsp.
• Red chilli powder – ½ tbsp.
• Coriander powder – ½ tbsp.
• Coriander leaves – 2 tbsp.

Instructions

1. Clean chana dal and pour water to boil. Cover the lid and cook for 10 minutes on medium flame.
2. Meanwhile, put little oil in a pan and add cumin & mustard seeds and chana dal (optional).
3. Put green chillies, onions, curry leaves, tomatoes, salt and turmeric powder.
4. Close the lid and cook till tomatoes turn soft.
5. Slice ridge gourd into small pieces and put them into the above tomato mix.
6. When chana dal is boiled and cooked transfer them to the above mix along with its stock.
7. As chana dal is already cooked, it hardly takes 5 minutes to cook with the lid covered.
8. Put red chilli powder over ridge gourd chana dal and mix, if you feel you need more gravy add some water and cook for a minute.
9. Add coriander powder, mix and garnish berakaya senagapappu curry with coriander leaves.

Recipe Video

How to make Ridge Gourd Chana Dal Curry:

1.  Clean and pour little water in senagapappu and cook for 10 minutes with lid covered.

2.  Heat oil in a pan and add mustard seeds, cumin seeds and 1 tbsp. chana dal (optional).

3.  Add sliced onions, green chillies, curry leaves and mix.

4.  Put sliced tomatoes, turmeric powder, salt and cook for a minute with lid covered.

5.  Remove skin and slice beerakaya into 1 inch pieces and put them in tomato mix.

6.  Add boiled chana dal along with its stock and cook for 5 minutes with lid covered.

7.  Sprinkle red chilli powder, mix and pour little water if needed and cook with lid covered.

8.  Add coriander powder and coriander leaves over berakaya sengapapappu curry and serve hot.

Watch the Ridge Gourd Chana Dal Curry video on YouTube.