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Home / Recipes / Sorakaya Pappu/Lauki Toor Daal

Photo of Sorakaya Pappu/Lauki Toor Daal by Zulekha Bose at BetterButter

Sorakaya Pappu/Lauki Toor Daal

Zulekha Bose
10 minutes
Prep Time
25 minutes
Cook Time
4 People
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Pressure Cook
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Pigeon pea lentil/Arhar dal 1&1/2 cup
  2. bottle gourd(Lauki) 300
  3. water 3 cups
  4. salt to taste
  5. turmeric powder 1/4 teaspoon
  6. tamarind paste 2 tablespoon
  7. Sambar powder 1&1/2 tablespoon
  8. For the masala:
  9. oil 2 tablespoon
  10. cumin 1/2teaspoon
  11. Small mustard/ 1/2 teaspoon
  12. bay leaves 2 numbers
  13. onions chopped 1
  14. green chillies slit into two 2 numbers
  15. Kashmiri red chilli powder 1/2teaspoon
  16. turmeric powder 1/4 teaspoon
  17. tomato chopped 1 big
  18. For pigeon pea& bottle gourd seasoning: -
  19. oil 1 tablespoon
  20. Small mustard 1/2 teaspoon
  21. cumin 1/4 teaspoon
  22. red chilli split into two - 2
  23. onions cut into cubes 1 small


  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.

Reviews (1)  

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Arushi Singh
Arushi Singh   May-24-2017

Very nice recipe! Absolutely wonderful...

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