Pesara Pappu Kura
- 46 min
- mild
- Serves 4
Pesara pappu kura, an Andhra moong dal and bottle gourd curry with a garlic, onion and tomato tempering. Mild and vegetarian, serves 4, about 45 minutes.
You’ll need: Pressure Cooker
Ingredients
Moong Dal100 grams
Water, For Rinsing500 ml
Bottle Gourd, Peeled400 grams
Turmeric Powder1.5 grams
Oil2 tbsp
Mustard Seeds1 tsp
Cumin1 tsp
Curry leaves2 grams
Green Chilli, Slit10 grams
Garlic, Chopped15 grams
Onion, Finely Chopped1
Tomato, Chopped2
Salt1½ tsp
Red Chilli Powder1.5 grams
Coriander Leaves, Chopped4 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 210kcal | 840kcal |
| Protein | 8.1g | 32g |
| Carbohydrate | 26g | 102g |
| Fat | 8.8g | 35g |
| Fibre | 6.1g | 24g |
| Sugar | 2.6g | 10g |
Cookd masalas for moong dal
Method
Rinse the moong dal well with 500 ml water and drain it. Wash the bottle gourd, tomato, green chillies, curry leaves and coriander leaves. Peel the bottle gourd, onion and garlic, remove the soft centre from the gourd and cut it into small cubes. Finely chop the onion, chop the tomato, garlic and coriander leaves, and slit the green chillies. Taste a small piece of the raw gourd first; if it is bitter, do not use it.
Add the rinsed moong dal, bottle gourd, turmeric and cooking water to a pressure cooker. Close the cooker and cook on medium flame for 3 whistles. Let the pressure release naturally. The dal and bottle gourd should be soft and cooked through.
Heat oil in a kadai on medium flame for 1 minute until hot. Add mustard seeds and cumin, and fry for 30 seconds until they splutter. Add curry leaves, green chilli, garlic and onion. Fry for 4 to 5 minutes until the onion turns soft.
Add the tomato, salt and red chilli powder. Cook on medium flame for 3 to 4 minutes until the tomato softens and the raw smell goes.
Add the cooked dal and bottle gourd to the kadai and mash the dal lightly with the back of a ladle. Simmer on low flame for 4 to 5 minutes until the kura becomes a loose gravy. Add chopped coriander leaves and switch off.
Serve the pesara pappu kura hot with rice or chapati.
Before you start
- How long does Pesara Pappu Kura take?
- 46 minutes from start to finish. That is 10 minutes of preparation and 36 minutes of cooking.
- How many people does Pesara Pappu Kura serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Pesara Pappu Kura vegetarian?
- Yes. No meat, no fish and no egg.
- Is Pesara Pappu Kura spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Pesara Pappu Kura?
- 100 grams Moong Dal, 400 grams Bottle Gourd, 1.5 grams Turmeric Powder, 2 grams Curry leaves, 10 grams Green Chilli, 15 grams Garlic, and a few more listed on this page.
- Do I need a pressure cooker for Pesara Pappu Kura?
- Yes, this one is cooked under pressure.
- How many calories are in Pesara Pappu Kura?
- About 210 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.