Potlakaya Pappu, also known as Snake Gourd Dal, is a comforting and traditional Andhra dish made with toor dal and tender pieces of potlakaya (snake gourd). It’s mildly spiced, aromatic, and pairs perfectly with hot steamed rice and a dollop of ghee. This dal is rich in protein, fiber, and minerals — a wholesome everyday meal choice.
Ingredients
For Dal
- Toor dal – ½ cup
- Potlakaya (Snake gourd) – 1 medium (chopped)
- Onion – 1 (chopped)
- Green chillies – 2 (slit)
- Turmeric powder – ¼ tsp
- Salt – to taste
- Water – 1½ to 2 cups
For Tempering
- Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Hing (asafoetida) – a pinch
- Garlic – 4 cloves (crushed)
- Dry red chillies – 2
- Curry leaves – few
Preparation Process
- Cook Dal:
Wash toor dal thoroughly. In a pressure cooker, add dal, chopped potlakaya, onion, green chillies, turmeric powder, salt, and water. Pressure cook for 3–4 whistles until soft. - Mash Dal:
Once pressure releases, mash the dal gently to mix the ingredients well. - Prepare Tempering:
Heat oil in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, hing, crushed garlic, dry red chillies, and curry leaves. Fry until garlic turns light golden. - Combine:
Pour this tempering into the cooked dal and mix well. Simmer for 2–3 minutes for the flavors to blend. - Serve:
Serve hot with steamed rice and a spoon of ghee.
Tips
- Use tender potlakaya for best texture.
- Adjust the water for your preferred dal consistency.
Health Benefits
- Rich in protein and fiber, helps in digestion.
- Low in calories and suitable for diabetic-friendly diets.
- Potlakaya is known to aid hydration and cooling in the body.
Variations
- You can add tomato for slight tanginess.
- Replace toor dal with moong dal for a lighter version.
- Add a pinch of sambar powder for a spicy twist.