Beerakaya Pesara Pappu- Variety1

Daals are everyones favorite. Beerakaya is a good subji, but many hesitate to eat it very often including me. So when I get many of them, sometimes I prepare chutney, pappu and simple curry and finish them. Today I am preparing beerakaya daal with moong daal.

Mostly we prepare daals with tour daal only, just for change I prepare some daals with moong daal. Which is also very tasty.

Ingredients:

Beerakayalu- 2 no (small)

Moong daal- 1 cup (medium)

Salt- to taste

Chilli powder- 1tsp

Oil- 2tsp

Mustard seeds- 1tsp

Jeera- 1tsp

Turmeric- pinch

Urad daal- pinch

Channa daal- 1tsp

Curry leaves- few

Green chillies- 2 no

Onion- 1/2 big

Lemon juice- 1tsp

Daniya powder- 1/2 tsp

Garlic and ginger- 1tbsp

Preparations:

1. Wash, peal and chop the beerakayalu into small slices.

2. Wash and soak the moong daal abt 10mts.

3. Chop the onion, garlic, ginger, chillies, and cilantro, keep aside.

Method:

1. Add beerakaya slices, soaked daal into a cooker and boil till 2vissles and let it cool.

2. Meanwhile heat oil in a pan, add mustard seeds, when they crackle add jeera, turmeric, urad daal, ginger, garlic, curry leaves and fry 1mt.

2. Add chopped chillies, onion and fry till onions becomes soft.

3. Add salt, chilli powder, daniya powder, mix well.

4. Add boiled daal to the seasoning, mix well and cook for 2mts.

5. Add lemon juice and cilantro and serve hot with rice.

This daal suits for rice and chapathi. It can be preserved for 2 days.

The beerakaya moongdaal pappu is ready.....