Wash the ridge gourd well and peel the skin. Cube it to 1 inch pieces.
Add dal to a pot or pressure cooker. Rinse it well a few times and drain the water. Pour 1½ cups water.
Then add ridge gourd, onions, green chilies, tamarind, tomatoes & ginger garlic paste. Cover with a lid.
Pressure cook for 3 whistles if cooking in a pot in pot method. I usually cook directly in the cooker for 2 whistles.
Once the pressure reduces. open the lid & mash the dal to smooth. Add turmeric and salt.
Adjust the consistency by adding water if desired. Bring it to a boil if you add more water.
Heat oil in a pan for tadka. Add red chilies, mustard, and cumin when they begin to splutter, add garlic and curry leaves. Fry till the curry leaves turn crisp. Add hing & red chilli powder.
Quickly mix & pour this over the dal. Off the heat and mix well. Serve beerakaya pappu with rice ghee and pickle.