Sorakaya Pappu | Anapakaya Pappu | Andhra Pappu

By Swasthi on August 3, 2022, Comments, Jump to Recipe

Sorakaya Pappu is a simple dal dish that is prepared in most Andhra homes. Bottle gourd/ lauki and dal are cooked to make a nice tasting side dish. Traditionally it was made by cooking toordal, bottlegourd, tomato, tamarind, red chili powder and onions together and then tempered. The dal is not mashed and looks grainy in such recipe. But somehow we don’t like that kind of a dal and prefer to make a smoother dal that goes great with rice or even with phulka or any roti like ragi roti or multigrain roti.


sorakaya pappu recipe

sorakaya pappu is made with toor dal alone, but i don’t like the quality of toor dal available in Singapore, so I use a mixture of toor dal and moong dal, you can use any dal of your choice. Adding even little moong dal gives a good taste to the sorakaya pappu. You can even cook green chilies along with dal, but I add them during tempering, so that I can set aside my kids portion before adding chili.

Adding tamarind to the tempering gives a good tamarind flavour to the dal that doesn’t come when cooked together with dal.

related recipe : sorakaya kootu

for more andhra pappu recipe , check
gongura pappu
tomato pappu
moong dal recipe
palakura pappu
beerakaya pappu
gummadikaya pappu

How to Make Sorakaya Pappu or Anapakaya Pappu

1. Pressure cook dal and anapakaya pieces with 1 1/2 cups water for 2 whistles.

 cooking dal veggie for sorakaya pappu

2. When the pressure goes off, add salt and mash it.

mashing cooked sorakaya pappu

3. Temper with tempering ingredients.

tempering in ghee sorakaya pappu

4. Pour the tamarind juice or paste to the pan and allow to bubble.Off the stove.

addition of tamarind juice for anapakaya pappu

5. Add it to the anapakaya pappu and mix well. you can smell the tamarind so good.

mixing sorakaya pappu with tamarind

Related Recipes

Recipe Card

sorakaya pappu recipe

Sorakaya Pappu

Andhra style dal known as Sorakaya Pappu is a every day dal dish made using bottle gourd and dal. It is served with rice and ghee. It also goes well with roti or chapati.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings3 people
AuthorSwasthi

Ingredients (US cup = 240ml )

  • ¼ cup toor dal or kandi pappu
  • ½ cup moong dal or pesara pappu
  • 2 cups bottle gourd or lauki or sorakaya or anapakaya
  • Salt as needed
  • 2 tbsp tamarind (adjust to suit your taste)

Tempering ingredients for sorakaya pappu

  • 1 to 2 tbsp Oil or ghee as needed
  • 1 sprig curry leaves
  • ½ tsp cumin or jeera
  • ½ tsp mustard
  • Pinch asafoetida or hing
  • 1/8 tsp turmeric or haldi
  • 3 green chilies slit
  • 1 red chili broken
  • ¼ tsp ginger grated (optional)
  • 1 clove garlic crushed

Instructions

Preparation

  • Wash dal and add 1 ½ cups water to a pressure cooker or a pot. 
  • Wash and peel the skin off from sorakaya. Cube them. Add them to the cooker or pot. If you wish you can add green chilies too.
  • On a medium  flame, pressure cook for 2 whistles if cooking directly in the cooker or for 3 to 4 whistles, if you are cooking in a bowl and placing it in the cooker. The dal and bottle gourd has to be cooked until soft.
  • When the pressure goes off, add salt and mash the dal with the back of the ladle. Set aside.
  • While the dal cooks soak tamarind in ¼ cup hot water. Squeeze the tamarind pulp. Set this aside.

Making sorakaya pappu or lauki dal

  • Heat a pan with ghee or oil. Add mustard, cumin and red chili.
  • When they splutter, add grated ginger, crushed garlic, green chili and then the curry leaves. Fry till you begin to get a good aroma.
  • Add hing and turmeric.
  • Pour the tamarind water to a filter and add it to the pan. If you don’t mind you can add the pulp as it is. Let it begin to bubble. 
  • Pour this to the mashed dal. Stir well. Turn off the heat.
  • Serve sorakaya pappu with rice or roti.

Notes

You can add green chilies and pressure cook along with dal and bottle gourd
Chopped tomatoes can also be used, they can be added to the dal and bottle gourd and pressure cooked

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Sorakaya Pappu
Amount Per Serving
Calories 275 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 169mg7%
Potassium 705mg20%
Carbohydrates 43g14%
Fiber 16g67%
Sugar 8g9%
Protein 13g26%
Vitamin A 170IU3%
Vitamin C 43.1mg52%
Calcium 70mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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16 Comments
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5 stars
Hi I added lauki and tamarind with toor dal along with chilli powder salt turmeric oil and pressure cooked for 4 whistles. But it came out too sweet. Did I do anything wrong?

Or is it also called anapakai?

5 stars
Anapakayi is garden pea , avarekai in kannada .?

Swasthi you wrote anapakai in recipe instead off sorakai I think

Hi swathi I tried the sorakaya papu it is yummy . Usually i use to try from other sites but it never use to cme properly but this time it’s a hit …..the credit gose to u.I tried nearly 12 recipes from ur block everytime it comes good …thanks for the recipes. People who dosent no the cooking also can learn cooking from ur block as it is simple and clear instruction with pics …I’m looking forward to try more recipes ra …

4 stars
Hi Swasthi! I came across sorakaya pappu while looking for a way to make white gourd interesting. I tried it today. I also added our Maharashtrian goda masala to it. The outcome was overall tasty!!
Thanks… looking fwd to trying a few more recipes given here.

5 stars
Loved it yummy dal

5 stars
AWESOME TASTE!!!!! Personally I don’t like the taste of dudhi, but this recipe is a hit. Myself & all of them at my home liked it, & the plus point of this recipe is, no one can come to know that dudhi is added in this, coz the dudhi gets merged well with the dal. Once again. “VERY GOOD TASTE”.

It’s totally soothingly light for our tummy…great chappathi or rice