Sorakaya Pappu - Lauki ki Dal - Bottle Gourd Dal

సొరకాయ పప్పు

Cooking Simplified is Fun!!!

Video Recipe - వీడియో రెసిపీ


  • Pigeon Peas – 1/2Cup (100gms)

  • Bottle Gourd – 335gms

  • Water To Cook Dal – 300ml (1 1/4Cups)

  • Ghee – 1tsp

  • Black Gram – 2tsps

  • Mustard Seeds – 1/2tsp

  • Cumin Seeds – 1/2tsp

  • Asafoetida – 1/8tsp

  • Sea Salt – To Taste (2tsps)

  • Turmeric Powder – 1/4tsp

  • Red Chilli Powder – 1/4tsp

  • Curry Leaves – Few

  • Oil – 1 1/4Tbsps


Wash bottle gourd under running water tap by rubbing between fingers. Peel the gourd using a peeler. Cut the bottle gourd into medium sized pieces and take them into a bowl. Take pigeon peas into a bowl and add water and wash well. Take 3 liters pressure cooker and add the washed dal into it. Add 300ml water and 1tsp ghee into the pressure cooker. When cooking dal and vegetables in a pressure cooker directly add ghee or oil so that while cooking water will not come out of the vent. Now add bottle gourd pieces also into the pressure cooker and cover with lid. Place the pressure cooker on stove and heat it on high flame. After first whistle, lower the flame and cook dal for 10 minutes in pressure cooker. After 10 minutes switch off the flame and allow the pressure cooker to cool naturally. Then open lid and observe that dal and gourd pieces are well cooked.


Heat a pan and add oil and heat oil. When oil is hot add black gram and fry stirring continuously. When seeds start changing colour add mustard seeds and cumin seeds and fry stirring till seeds splutter. Then add asafetida and curry leaves and fry well. Now add cooked dal and bottle gourd pieces into the pan. Then add red chilli powder, turmeric powder and sea salt. Add sufficient water to get the right consistency---here I have added 50 ml water. Mix all nicely and allow the dal to cook on low flame for 2 to 3 minutes or till the dal starts boiling. Then switch off flame and mix well. Transfer the prepared dal into a serving bowl. Serve dal with plain rice and a pickle as a side relish. Sorakaya pappu would be delicious and tasty to eat.

Points To Observe:

  • Bottle gourd has lot of fiber and is good for heart. Bottle gourd also helps in digestion and relieves stress.

  • Some bottle gourd peels look tender---in such cases one need not peel the gourd.

  • Bottle gourd is neutral in taste but adds a special flavour when cooked with dal---a soft flavour (KAMMAGA UNTUNDI).

  • There are two ways of cooking dal using pressure cooker. Add dal and cut gourd pieces with water in a bowl and place this bowl in a pressure cooker with some water at the bottom and cook. Another method is to add dal and gourd pieces and water to the pressure cooker bowl and cook directly. In the second case observe that while cooking dal water leaks through the vent when pressure builds in the pressure cooker. To prevent this add some oil or ghee along with dal etc. and cook. I prefer ghee over oil.

  • Dal cooks faster in pressure cooker retaining the nutrients of the vegetable.

  • Anyone can easily cook dal using a pressure cooker.

  • Do not make this dal spicy by adding more red chilli powder or else the dal would lose its soft flavour and also it doesn’t look good to serve a red coloured dal. For this lentil preparation we need to give a soft look to match the soft flavour of bottle gourd. So add red chilli powder and turmeric powder in the quantity mentioned above to give the orange tinged yellow colour to the dal. If one wishes to make the dal spicy add few finely chopped green chillies in the seasoning and fry well and use. One can also add white chilli powder (powder of seeds of red chillies) to spice up the dal without changing its colour. However the dal tastes excellent when spices are added in minimum quantity only.

  • Serve the prepared tasty sorakaya pappu (bottle gourd dal) with hot rice and a pickle as side dish and enjoy.

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