Sorakaya Pappu | Bottle Gourd Dal

Sorakaya Pappu | BOTTLE GOURD DAL | Andhra Style Sorakaya Pappu | Andhra Lauki Dal | Sorakka Paruppu | Andhra Style Sorakaya Pappu | Andhra style paruppu | Andhra style pappu | Sorakkai Paruppu Kadayal | | Sorakkai Masiyal | How to make andhra sorakkai pappu with step-by-step pictures and video recipe. Check out the Sorakaya Paruppu Recipe, and if you like the video, please subscribe to my channel.

Sorakaya Pappu | Bottle Gourd Dal | Andhra Style Sorakaya Pappu | Andhra Lauki Dal | Sorakka Paruppu | Andhra Style Sorakaya Pappu | Andhra style paruppu is a delicious protein-rich dal prepared with sorakka, moong dal and toor dal.  With minimal ingredients, this dal is super easy and tastes yum.

What kind of dal can I use for paruppu?

I have used toor dal and moong dal, but you can use moong dal or toor dal

https://www.youtube.com/watch?v=videoseries

Can I make lauki dal in an Instant Pot cooker?

Cook the dal for 6 minutes and repeat the rest of the process.

Can I skip the onion and garlic?

For the best-flavored sorakkai pappu, use onion and garlic. If you don’t like strong garlic flavor, reduce the amount of garlic. You can also use shallots instead of regular onions.

https://www.youtube.com/watch?v=videoseries

Is this Spicy Botle Gourd Paruppu Kadaiyal?

I made a kid-friendly version of dal. I have used green chili for flavor.  Increase chilli or add chilli powder for a spicy version.

Should I mash the bottle gourd?

Cooked bottle gourd won’t turn mushy but masking dal gives a nice texture

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Ingredients

1/4 cup toor dal

1/2 cup onion

1/4 cup moong dal

1 tomato

4 green chilli

1 sholl | god

1/4 teaspoon turmeric powder

1 garlic

Small piece of tamarind

1+1/2 cup water

Salt

1 tablespoon peanut oil

3 red chilli

1 teaspoon mustard seeds

4 garlic

1 teaspoon urad dal

Curry leaves

1 teaspoon cumin seeds

Coriander leaves

Asafoetida

How to make Sorakaya pappu with step-by-step pictures

• First, wash and soak toor dal and moong dal
• Add turmeric powder, onion, tomato, garlic, sorakkai, and water; pressure cook for 4 whistles

• Add salt and tamarind; boil until well combined

• Add mustard seeds, urad dal, cumin seeds, and red chillies; let them splutter

• Add curry leaves and chopped garlic; sauté

• Add asafoetida, mix, and transfer to the cooked dal

• Garnish with coriander leaves and mix well