Sorakaya Pappu (Bottle Gourd Dal)
Sorakaya Pappu, also known as bottle gourd dal, is a comforting South Indian lentil dish made with bottle gourd (sorakkai in Tamil) and split pigeon peas (toor dal). It is a staple in many Andhra households, cherished for its simple yet flavourful taste. This nutritious dish combines the mild, slightly sweet taste of bottle gourd with the earthy flavours of dal and a simple seasoning of mustard seeds, cumin and curry leaves. This dal pairs well with steamed rice, making it a wholesome and nourishing meal.
The dish is easy to prepare and uses simple ingredients commonly found in Indian kitchens. Bottle gourd, known for its cooling properties, combines beautifully with toor dal (split pigeon peas) to create a dish that is healthy and satisfying. Sorakaya Pappu is not just tasty, it is also packed with nutrients. Bottle gourd is low in calories and high in water content, making it an excellent choice for hydration and digestion. The dal adds protein and fibre to the dish, making it a balanced meal.
This dish is perfect for those who prefer light yet filling meals. The mild spices enhance the flavours of the vegetables and dal without overpowering the dish. Whether you are looking for a quick weekday meal or a dish to soothe your tummy, Sorakaya Pappu is a great choice.
What Makes Sorakaya Pappu Special?
The highlight of Sorakaya Pappu is its simplicity. It uses basic spices like cumin, turmeric and other ingredients to bring out the ingredients’ natural flavours. The tamarind adds a hint of tanginess, balancing the dish beautifully.
A tempering of mustard seeds, curry leaves, and garlic elevates the flavour, adding an aromatic touch to the dal. The combination of soft lentils, tender bottle gourd, and flavourful tempering creates a dish that is both comforting and delicious.
How to Enjoy Sorakaya Pappu?
Sorakaya Pappu tastes best when served hot with steamed rice and a dollop of ghee. You can enjoy it with papad and pickles on the side for a complete meal. For those who prefer a lighter meal, you can have it as a soup or pair it with rotis. It is versatile and suits different preferences, making it a favourite in many households.
Sorakaya Pappu is more than just a dish, it is a blend of tradition, nutrition, and comfort. It’s simple preparation and delightful flavours make it a must-try for anyone who loves South Indian cuisine. Whether you are a beginner in cooking or an experienced cook looking for a quick and healthy meal, Sorakaya Pappu is an excellent option. With its wholesome ingredients and satisfying taste, this dish is sure to become a regular on your menu. Give it a try and experience the goodness of this classic Andhra recipe!
Explore more delicious and wholesome vegetarian recipes to pair with Sorakaya Pappu, perfect for creating a complete and satisfying meal.
Sorakaya Pappu (Bottle Gourd Dal)
Ingredients
1 cup = 250ml
- ¼ cup cup toor dal split pigeon peas
- ¼ cup yellow split moong dal
- 1 sorakkai bottle gourd, peeled and diced
- 1 medium onion finely chopped
- 1 small tomato chopped
- ½ tsp turmeric powder
- ½ tsp chilli powder
- Lemon sized tamarind
- 2-6 garlic cloves
- Salt to taste
- Water as needed for cooking dal
For Tempering:
- 1 tbsp oil or ghee for a richer flavour
- ½ tsp urad dal
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 2-3 garlic cloves crushed
- 1-2 dried red chillies
- A few curry leaves
- A pinch of asafoetida hing
Optional Garnish:
- Fresh coriander leaves chopped
Instructions
- In a pressure cooker, add the dal, diced bottle gourd, chopped tomato, onion, turmeric powder, chilli powder, garlic, salt and water.
- Pressure cook for 4–5 whistles, or until the dal and bottle gourd are soft and blend together.
- Once done, mash lightly with a ladle and set aside.
Tempering:
- Heat oil or ghee in a small pan. Add mustard seeds, and let them splutter.
- Add cumin seeds, urad dal, crushed garlic, dried red chillies, curry leaves, and a pinch of asafoetida. Sauté until the garlic turns golden.
- Pour the tempering into the cooked dal and bottle gourd mixture.
- Add salt and adjust the consistency by adding water if the pappu is too thick.
- Simmer for another 5 minutes, stirring occasionally to blend the flavours.
- Garnish with fresh coriander leaves and serve hot with rice, roti, or any flatbread.
- Enjoy the cosy, nutritious flavours of sorakkai pappu!
Notes
Frequently Asked Questions
Sorakaya Pappu is a traditional South Indian dal made with bottle gourd (sorakaya) and lentils (usually toor dal). It is lightly spiced and served as a side dish with rice or roti.
Yes, you can substitute toor dal with moong dal or masoor dal. The flavour may vary slightly, but it will still taste delicious.
Absolutely! Bottle gourd is low in calories and high in water content, while lentils are rich in protein and fibre. This dish is nutritious and easy to digest.
Yes, you can skip tamarind if you prefer. For a tangy flavour, you can use tomatoes or a small squeeze of lemon juice instead.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat it on the stovetop or microwave, adding a splash of water if needed.
Yes, Sorakaya Pappu is often cooked in a pressure cooker for convenience. Pressure cook the bottle gourd and lentils together with spices for 2–3 whistles.
Serve it with steamed rice, a dollop of ghee, and sides like papad, pickles, or a vegetable stir-fry for a complete meal.
Yes, you can enhance the dish by adding vegetables like carrots, tomatoes, or spinach. They blend well with the dal and bottle gourd.
A flavourful tempering with mustard seeds, curry leaves, garlic, and dried red chillies adds an aromatic and delicious touch to the dal. Adding a dollop of ghee while serving further enhances its taste.
1 thought on “Sorakaya Pappu (Bottle Gourd Dal)”