Dosakaya Pappu is a very commonly made dal variety in Andhra cuisine. Yellow Cucumber are pressure cooked with toor dal, onion, tomato, green chili, salt and turmeric which is then tempered with ghee flavored mustard, cumin etc, finally garnished with fresh coriander leaves. We can serve this Dosakaya pappu with hot steaming rice or with plain roti.
About Dosakai:
Dosakaya is referred as "Dosakkai" in tamil or yellow cucumber in English. Dosakai comes in different size and Shape. Some are round to oblong in shape. Dosakai cucumbers are best suited for both raw and cooked consumptions such as stir-frying, sautéing, and boiling. They can be sliced and consumed raw as a snack, or combined with other vegetables for a fresh salad. They can also be used in sambar curry, stews, kootu or stir-fry, kurma. Some of the most popular vegetarian dishes in India that use Dosakai cucumbers are Dosakai pachadi, Dosakai paruppu, stuffed Dosakai curry and Dosakai sambar.
Tips for making Dosakaya Pappu:
- We can use toor dal or moong dal. We can combine toor and moong dal too.
- Tomato is optional. Instead we can add lemon juice later.
- Pressure cook for atleast 3-4 whistles as we need the dal to cook completely.
- Adjust the quantity of green chili according to your spice level.
- Tempering in ghee is optional. We can also use oil.
- We can also make this pappu with onion and garlic.
You may also want to try:
- Panchamel dal, a delicious dal variety made using 5 different varieties of pulses. The combination of pulses along with tomato, ginger and spices makes this more appetizing and interesting.
- Dal Makhani, a cream and butter rich popular dal variety in India. Black Urad dal and Rajma are cooked with rich butter and cream based tomato gravy.
- Palak Chana Dal Curry is a healthy and yummy accompaniment for Indian Breads like Roti / Chapati / Naan etc.,
Recipe card for Dosakaya Pappu Recipe | Yellow Cucumber Dal Recipe:
Dosakaya Pappu Recipe | Yellow Cucumber Dal Recipe
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
Servings: 4 people
Calories: 141kcal
Dosakaya Pappu, Andhra style dal fry made with yellow cucumber. Yellow cucumber is cooked with toor dal along with onion, tomato enriched with delicious tempering. This Dosakaya pappu is served with hot steaming rice along with a spoon of ghee! Learn here how to make this pappy with step by step pictures, video and instructions.
Print Recipe
Ingredients
- ¾ Cup Toor Dal (Pigeon pea) 1 Cup - 250ml
- 2 Cups Yellow Cucumber Cubed
- 1 no Onion Cubed
- 1 no Tomato Cubed
- 5 nos Green Chili Slit
- ¼ teaspoon Turmeric Powder
- 1½ teaspoon Salt
- ¼ Cup Coriander Leaves For garnishing
For Tempering
- 2 tablespoon Ghee
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin Seeds
- ½ teaspoon Asafoetida (Asafetida / Hing)
- ¼ teaspoon Fenugreek seeds
- 2 nos Red Chili
- 3 nos Garlic cloves Finely chopped
- Few Curry leaves
Instructions
Pressure Cooking Process
- Take dal in a pressure cooker. Add water and wash the dal thoroughly. To the washed dal, add cubed yellow cucumber, onion, tomato, slit green chili, turmeric and salt.
- Add 2 cups of water and close the pressure cooker with the lid and secure with whistle. Allow it for 3-4 whistles.
Tempering
- Heat ghee in a pan. Add mustard seeds, cumin seeds and allow it to sputter.
- Now, add fenugreek seeds, red chili, asafoetida, chopped garlic and curry leaves. Give a good mix and switch off the flame.
Finishing Dal
- Once the pressure is fully released, open the pressure cooker and mash the dal nicely.
- To the cooked dal+cucumber mixture, add the tempered ingredients and give a mix.
- Finally garnish with coriander leaves. Bring the dal to boil and switch off the flame.
Serving
- Relish the delicious Dosakaya pappu with hot steaming rice!
Video
Nutritional Info
Nutrition Facts
Dosakaya Pappu Recipe | Yellow Cucumber Dal Recipe
Amount Per Serving (0.5 Cup)
Calories 141
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 22g7%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
PRESSURE COOKING PROCESS
- Take dal in a pressure cooker. Add water and wash the dal thoroughly. To the washed dal, add cubed yellow cucumber, onion, tomato, slit green chili, turmeric and salt.
- Add 2 cups of water and close the pressure cooker with the lid and secure with whistle. Allow it for 3-4 whistles.
TEMPERING
- Heat ghee in a pan. Add mustard seeds, cumin seeds and allow it to sputter.
- Now, add fenugreek seeds, red chili, asafoetida, chopped garlic and curry leaves. Give a good mix and switch off the flame.
FINISHING DAL
- Once the pressure is fully released, open the pressure cooker and mash the dal nicely.
- To the cooked dal+cucumber mixture, add the tempered ingredients and give a mix.
- Finally garnish with coriander leaves. Bring the dal to boil and switch off the flame.
SERVING
- Relish the delicious Dosakaya pappu with hot steaming rice!
