Sorakaya Pappu
- 50 min
- mild
- Serves 4
Sorakaya pappu is an Andhra dal of toor dal and bottle gourd with tamarind and a garlic chilli tempering. Mild, serves 4, about 50 minutes. Have with rice.
You’ll need: Pressure Cooker
Ingredients
Water, For Cooking600 ml
Toor Dal, For Rinsing180 grams
Bottle Gourd, Cubes400 grams
Turmeric Powder1.5 grams
Salt1¼ tsp
Oil2 tsp
Mustard Seeds½ tsp
Cumin1 grams
Dry Red Chilli, Halved1 grams
Garlic, Crushed12 grams
Green Chilli, Slit8 grams
Curry leaves2 grams
Asafoetida0.3 grams
Onion, Finely Chopped100 grams
Tamarind, Soaked15 grams
Coriander Leaves, Chopped6 grams
Contains: wheat.
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 | 221kcal | 884kcal |
| Protein | 11g | 46g |
| Carbohydrate | 37g | 146g |
| Fat | 3.7g | 15g |
| Fibre | 8.3g | 33g |
| Sugar | 3.4g | 14g |
Cookd masalas for toor dal
Method
Get ready by rinsing the toor dal well. Wash and peel the bottle gourd, remove the soft centre, and cut it into medium cubes. Wash the chillies, curry leaves and coriander leaves. Peel and crush the garlic, peel and chop the onion, slit the green chillies, halve the dry red chillies, pluck the curry leaves, and chop the coriander leaves. Soak the tamarind in 50 ml warm water for 10 minutes, then squeeze and strain it.
Add the dal, bottle gourd, turmeric, salt and water to a pressure cooker. Close the cooker and pressure cook on medium flame for 3 whistles. Let the pressure release naturally for about 10 minutes, until the pressure pin drops. Open the cooker; the dal and bottle gourd should be soft.
Mash the dal and bottle gourd lightly with a ladle. Mix until the dal is smooth but some bottle gourd pieces remain.
Heat oil in a kadai on medium flame for 1 minute until hot. Add mustard seeds and fry for 1/2 minute until they splutter. Add cumin, dry red chilli, garlic, green chilli, curry leaves and asafoetida. Fry for 1 to 2 minutes until the garlic turns light golden.
Add the onion and fry on medium flame for 3 to 4 minutes until soft and lightly golden. Pour in the cooked dal, the tamarind water and the remaining salt, and mix well. Simmer for 5 minutes until the dal is evenly mixed, pourable and the raw tamarind smell goes, then add the coriander leaves.
Before you start
- How long does Sorakaya Pappu take?
- 50 minutes from start to finish. That is 15 minutes of preparation and 35 minutes of cooking.
- How many people does Sorakaya Pappu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Sorakaya Pappu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Sorakaya Pappu 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 Sorakaya Pappu?
- 180 grams Toor Dal, 400 grams Bottle Gourd, 1.5 grams Turmeric Powder, 1 grams Cumin, 1 grams Dry Red Chilli, 12 grams Garlic, and a few more listed on this page.
- Do I need a pressure cooker for Sorakaya Pappu?
- Yes, this one is cooked under pressure.
- How many calories are in Sorakaya Pappu?
- About 221 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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