I like dals of all sorts. There is something so comforting about dal rice for me that few other dishes can give me the same satisfaction. Of the many dals we make in Andhra, one that I like very much is Dosakaya Pappu.
Dosakaya Pappu is a mellow dal made in Andhra Pradesh with a special type of cucumber called Nakka Dosakaya. This cucumber is round and yellow on the outside and has far less water content than other types of cucumber. Because of the low water content, it can also be pickled and is used in the famous Andhra pickle called Dosavakai (Dosa Avakaya).
Coming back to Doskakaya Pappu, I make it with Madras Cucumber (also called Mangalore Cucumber) because that is more easily found in Amchi Mumbai than Nakka Dosakaya. The recipe, however, remains unchanged because the flavour profile of both the cucumbers if pretty much the same.
In Andhra, we make dals with all kinds of vegetables. Do try my recipes for Andhra Beerakaya Pappu | Turai ki Dal | Dal with Ridge Gourd, Mamidikaya Pappu | Dal with Mango, Menthi Kura Pappu | Methi Dal, Menthi Kura Pappu | Andhra Style Methi Dal and Bachali Kura Pappu | Andhra Malabar Spinach Dal.
Recipe for Dosakaya Pappu
Dosakaya Pappu | Dal with Madras Cucumber
- 1/2 Cup Tuvar Dal, Kandi Pappu (~100 gms)
- 1.5 Cups Peeled and Chopped Madras Cucumber Pieces (~150 gms) See Notes
- 1/2 tsp Turmeric, Pasupu
- 2 to 3 Spicy Green Chillies, Pachi Mirapakayalu
- 2 Cups Water
- Salt to Taste
- 1 tsp Oil
- 1 tsp Mustard Seeds, Avalu
- 1 tsp Cumin Seeds, Jeelakarra
- A Few Curry Leaves
- Wash the dal well and add 1 cup water to it.
- To a different vessel, add the chopped doskaya (cucumber) pieces, slit green chillies, and 1 cup water.
- Pressure cook the dal and dosakaya pieces for 20 minutes or about 5 whistles.
- Add salt and turmeric to the dal and mix well. Ensure that the dal is mashed.
- Add the cooked dosakaya pieces along with the green chillies in it, and mix well.
- Heat the oil and add the mustard seeds.
- When the mustard seeds start to crackle, add cumin seeds and red chillies.
- Stir-fry for a few seconds.
- Add curry leaves and mix well.
- Add the tempering to the Dosakaya Pappu.
- Serve Dosakaya Pappu with hot steamed rice and ghee with a spicy stir-fry like Aratikaya Vepudu | Crisp Raw Banana Stir-Fry on the side.
How to Make Dosakaya Pappu
- Wash the dal well under running water and add 1 cup water to it. I let the dal soak for about 15 minutes because then it becomes easier to cook and can be mashed easily.
- To a different vessel, add the chopped doskaya (cucumber) pieces, slit green chillies, and 1 cup water. You can mix the dal and cucumber pieces together and cook them. However, then when you mix the dal, sometimes the cucumber pieces get mashed as well and because I do not want that I cook them separately.
- Now pressure cook the dal and dosakaya pieces for 20 minutes or about 5 whistles.
- Let the cooker cool before taking out the dal and dosakaya.
- Add salt and turmeric to the cooked dal and mix using a heavy ladle so that the dal gets mashed well.
- Add the cooked dosakaya pieces along with the green chillies in it and mix well. I do not add all the water in which the dosakaya was cooked at this stage because I like my dal to be thick. If you want a dal of pouring consistency add add all the water.
- Adding the Tempering
- In a ladle, heat the oil.
- When the oil is hot, add the mustard seeds and wait till they start to pop.
- Next, add the cumin seeds and split red chillies, and stir-fry for a few seconds.
- Finally, add the curry leaves and mix well.
- Add the tempering to the Dosakaya Pappu and mix well.
- Serve Dosakaya Pappu with hot steamed rice and ghee, and serve with a side of spicy stir-fry like Aratikaya Vepudu | Crisp Raw Banana Stir-Fry.