Sorakaya Pappu/Lauki Toor Daal | How to make Sorakaya Pappu/Lauki Toor Daal

By Zulekha Bose  |  2nd May 2017  |  
5 from 1 review Rate It!
  • Photo of Sorakaya Pappu/Lauki Toor Daal by Zulekha Bose at BetterButter
Sorakaya Pappu/Lauki Toor Daalby Zulekha Bose
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About Sorakaya Pappu/Lauki Toor Daal Recipe

It is cooked in the south as well as in north India it is the main dish which is generally served with rice. The tangy taste of tamarind has increased the taste of this dish.

Sorakaya Pappu/Lauki Toor Daal, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Sorakaya Pappu/Lauki Toor Daal is just mouth-watering. This amazing recipe is provided by Zulekha Bose. Be it kids or adults, no one can resist this delicious dish. How to make Sorakaya Pappu/Lauki Toor Daal is a question which arises in people's mind quite often. So, this simple step by step Sorakaya Pappu/Lauki Toor Daal recipe by Zulekha Bose. Sorakaya Pappu/Lauki Toor Daal can even be tried by beginners. A few secret ingredients in Sorakaya Pappu/Lauki Toor Daal just makes it the way it is served in restaurants. Sorakaya Pappu/Lauki Toor Daal can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Sorakaya Pappu/Lauki Toor Daal.

Sorakaya Pappu/Lauki Toor Daal

Ingredients to make Sorakaya Pappu/Lauki Toor Daal

  • Pigeon pea lentil/Arhar dal 1&1/2 cup
  • bottle gourd(Lauki) 300
  • water 3 cups
  • salt to taste
  • turmeric powder 1/4 teaspoon
  • tamarind paste 2 tablespoon
  • Sambar powder 1&1/2 tablespoon
  • For the masala:
  • oil 2 tablespoon
  • cumin 1/2teaspoon
  • Small mustard/ 1/2 teaspoon
  • bay leaves 2 numbers
  • onions chopped 1
  • green chillies slit into two 2 numbers
  • Kashmiri red chilli powder 1/2teaspoon
  • turmeric powder 1/4 teaspoon
  • tomato chopped 1 big
  • For pigeon pea& bottle gourd seasoning: -
  • oil 1 tablespoon
  • Small mustard 1/2 teaspoon
  • cumin 1/4 teaspoon
  • red chilli split into two - 2
  • onions cut into cubes 1 small

How to make Sorakaya Pappu/Lauki Toor Daal

  1. Rinse pigeon pea well and drain all the water.
  2. Rinse bottle gourd and peel out skin and cut into small pieces.
  3. Take 3-litre cooker add pigeon pea split lentil and pieces of bottle gourd and pour 2 cups of water, turmeric powder, salt and tamarind paste and sambar powder.
  4. Close the lid and put the wishtle on, now cook on high flame untill 2 whistle comes.
  5. Reduce the flame and cook for another 10 minutes under a medium flame or until 2-3 whistle comes.
  6. Switch off the flame and wait till all the pressure releases from the cooker.
  7. Meantime take a pan heat 2 tablespoon of oil let it come to smoking point.
  8. Now add cumin seeds, small mustard allow them to crackle
  9. Add slit green chillies, bay leaf, and chopped onions, saute till onions turn pinkish in colour.
  10. Add turmeric powder, Kashmiri red chilli powder, ginger garlic paste, saute, till the raw smell of ginger garlic goes.
  11. Now add chopped tomatoes saute till tomatoes turn soft and mushy.
  12. Now add cooked bottle gourd and pigeon pea split lentil.
  13. Adjust the water level according to your taste. Cook under medium flame till it starts boiling.
  14. Switch of the flame.
  15. For seasoning -Now take another pan heat 1 tablespoon of oil let it heat to a smoking point.
  16. Now add cumin seeds, small mustard let it crackle now add 2 red chillies, cubes of onions.
  17. Let the onions turn into golden brown in colour.
  18. Pour this seasoning to the cooked pigeon pea split lentil and bottle gourd.
  19. Garnish with coriander and serve hot with rice or chapati or paratha.

My Tip:

For the seasoning, you can add sambar onions (small onions) instead of regular onions.

Reviews for Sorakaya Pappu/Lauki Toor Daal (1)

Arushi Singh3 years ago

Very nice recipe! Absolutely wonderful...

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