Dosakaya Pappu Recipe | Yellow Cucumber Dal
Dosakaya Pappu Recipe is one of the easy and loved foods of Telugu-speaking people. In Andhra, people make use of kandipappu (lentils) or pesarapappu (moong dal) to make dal recipes as they are rich in protein and are soothing or easy to digest.
Whatever the occasion is, people make sambar or rasam as they are light on the stomach. As a tradition, people love to make recipes in combination with lentils. People sometimes add cucumber or sometimes add leafy vegetables.
My grandmother used to add all the ingredients at once and fire-cook for 15-20 minutes. Nowadays we have got a pressure cooker to save energy and time to cook yellow cucumber dal.
Most of the time people are afraid to purchase yellow cucumbers as they weigh more in small sizes. Also, their taste varies sometimes they taste bland, sour and even bitter. So it’s always recommended to taste before you add to dal.
Tips to make the perfect Dosakaya Pappu Recipe:
- While selecting a cucumber, try to select raw cucumber which is hard.
- Once you peel the skin, check the taste of the cucumber as they might have different tastes like a few are sour and a few are bitter.
- If they taste bitter whole recipe may get spoiled but we can make use of its seeds.
- Based on the taste, if the cucumber is sour then reduce tomatoes or tamarind.
- At the end of the recipe if you want to enhance the flavour and essence add a spoonful of ghee.
You may also like to check other recipes:
Mango Pappu and
Dosakaya Pappu Recipe | Yellow Cucumber Dal
Dosakaya Pappu Recipe | Yellow Cucumber Dal is one of the easy and loved foods of Telugu speaking people.
Ingredients
- Toor Dal – 1 bowl
- Water – 2 bowls
- Dosakaya/ Yellow cucumber – 1 No.
- Onions – 1 bowl
- Tomatoes – 1 bowl
- Turmeric powder – 1 tbsp.
- Green chillies – 5 No.
- Red chilli powder – 1 tbsp.
- Salt – 1 tbsp.
- Coriander leaves – 1 tbsp.
- Curry leaves – 1 tbsp.
- Oil – 2 tbsp.
- Fenugreek seeds – ¼ tbsp.
- Mustard seeds – ¼ tbsp.
- Cumin seeds – ¼ tbsp.
- Garlic – 20 No. crushed
- Dry red chillies – 4 No.
- Curry leaves – 2 tbsp.
- Asafetida – a pinch
Instructions
- Before peeling slice cucumber and check the taste of it, if its good remove skin and seeds. Slice into small pieces
- In a pressure cooker clean dal and add 2 bowls of water to the quantity of dal.
- Sometimes cucumbers have a sour taste so adjust tomatoes based on it.
- Add tomatoes, onions, turmeric powder, coriander leaves, red chilli powder, green chillies, curry leaves and salt.
- Mix all ingredients and pressure cook for 3 whistle blows.
- When dal blows three times, let’s start tempering.
- In a pan add little oil and add jeera, fenugreek seeds and mustard seeds.
- When mustard seeds splutter add garlic cloves, curry leaves and asafetida powder.
- Open pressure cooker lid, mix all ingredients and add temper over Yellow Cucumber Dal and mix.
- Put a few strands of coriander leaves over dosakaya pappu recipe and serve hot.
Recipe Video
How to make Dosakaya Pappu Recipe:
1. Add 1 bowl toor dal in a pressure cooker and clean it. Add 2 bowls of water for each bowl of dal.
2. Peel and remove the skin of the cucumber and check its taste as some of them are sour.
3. Add large chunks of onions, tomatoes (adjust the quantity based on the sourness of veggie) and turmeric powder.
4. Put green chillies, red chilli powder, salt and coriander leaves.
5. Add curry leaves and close the lid. Cook for 3 whistle blows, one on high flame and two on low flame.
Tempering:
6. Heat oil in a pan and add fenugreek seeds, mustard seeds and cumin seeds.
7. Add crushed garlic and dry red chillies without breaking them.
8. When garlic turns its colour to golden brown add curry leaves and asafetida powder.
9. Open the lid of the pressure cooker and add this temper over Yellow Cucumber Dal and mix well.
10. Garnish dosakaya pappu recipe with coriander leaves and serve hot.
