Dosakaya Pappu Recipe – Andhra Style Yellow Cucumber Dal
Indulge in the authentic flavors of Andhra cuisine with this hearty, nutritious Dosakaya Pappu recipe. Known for its delightful tanginess and subtle spice, Dosakaya Pappu combines yellow cucumber with split pigeon peas to create a comforting dal that pairs beautifully with steamed rice. Perfect for lunch or dinner, this dish not only brings regional flavors to your table but also packs a high-protein punch, making it ideal for a wholesome vegetarian meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Onion, chopped in big chunks | 1 |
| Green Chillies, slit or broken | 3 |
| Tamarind Water | 2 cups |
| Red Chilli powder | 1 teaspoon |
| Tomatoes, finely chopped | 3 |
| Mangalorean cucumber (Dosakaya), peeled and diced | 1 |
| Ghee | 2 teaspoons |
| Garlic cloves, crushed | 4 |
| Dry Red Chillies | 2 |
| Mustard seeds | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (hing) | A pinch |
| Curry leaves | 1 sprig |
| Salt | As needed |
| Coriander (Dhania) leaves | Small bunch, chopped |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 245 kcal |
| Protein | 8 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 7 g |
| Fats | 6 g |
| Iron | 3 mg |
| Calcium | 52 mg |
Instructions
Step 1: Prepare the Ingredients
Get all ingredients ready by chopping the onion, tomatoes, and Mangalorean cucumber (Dosakaya). Soak the tamarind in water and prepare tamarind water by straining it. Wash the arhar dal (toor dal) thoroughly under running water.
Step 2: Cook the Dal
- In a pressure cooker, add the washed arhar dal, turmeric powder, salt, chopped onions, green chillies, tomatoes, diced Dosakaya (yellow cucumber), tamarind water, and red chilli powder.
- Add two cups of water to the mixture.
- Secure the lid of the pressure cooker and cook on medium heat until you hear two whistles. Once you’ve heard the whistles, reduce the heat to low and simmer for an additional 3 minutes.
- Turn off the heat and let the pressure release naturally.
Step 3: Mash and Adjust Consistency
Once the pressure has released, open the lid of the pressure cooker. Stir the mixture well, slightly mashing the yellow cucumber into the dal to enhance its texture. Check the seasoning, and add salt or spices if needed. If you prefer a thinner dal, add water to achieve your desired consistency.
Step 4: Prepare the Tadka (Seasoning)
- Crush or chop the garlic pods.
- In a small tadka pan, heat ghee on medium heat. Add the garlic, and let it cook until it turns a light golden brown.
- Add the dry red chillies, mustard seeds, and cumin seeds to the pan. Allow the mustard seeds to splutter, then add a pinch of asafoetida and the curry leaves.
- Turn off the heat, and pour this tadka mixture over the Dosakaya Pappu. Mix well to evenly distribute the seasoning.
Step 5: Garnish and Serve
- Transfer the Dosakaya Pappu to a serving bowl, and garnish with chopped coriander leaves for a fresh touch.
- Serve hot with steamed rice and a drizzle of ghee for an extra layer of flavor. Dosakaya Pappu pairs wonderfully with a side of Spicy Potato Roast and crispy papad.
Enjoy this tangy, savory Andhra-style dal that brings warmth and flavor to your meal. Perfect for a cozy family lunch or dinner.
