Dosakaya Pappu (Lentils with Yellow Cucumber)

Dosakaya Pappu
Dosakaya Pappu

We Andhras make Pappu or Dal with just about any vegetable we can lay our hands on. I have already written about Tomato Pappu (Tomato Dal), Mammidikaya Pappu (Raw Mango Dal), Gongura Pappu, and Pala Koora Pappu (Palak Dal). It adds a great variety to the meals through the week and keeps away boredom.

Today, I am writing about Dosakaya Pappu, a simple dal made with yellow cucumber. It is mild in taste, but absolutely yummy with hot rice and ghee. 🙂

Normally, one yellow cucumber, even a small one, is too much for dal. You can use half of a yellow cucumber to make the pappu and the rest to make Dosakaya Pachadi.

Serves: 4

Time: 45 minutes


  1. Dosakaya or Yellow Cucumber – 1/2
  2. Kandi Pappu, Tur Dal, or Split Pigeon Pea – 1 Cup
  3. Green Chillies – 4
  4. Mustard Seeds – 1/2 tsp
  5. Cumin Seeds – 1/4 tsp
  6. Ghee – 1 tsp
  7. Turmeric – A Large Pinch
  8. Curry Leaves – A Few
  9. Salt to Taste


  1. Soak the kandi pappu in 2 cups of water for 30 minutes.
  2. Peel the dosakaya.
  3. Cut into quarters along the length.
  4. Deseed the dosakaya and cut into 1/2″ cubes.
  5. Put into a vessel and add enough water to just cover the doskaya pieces.
  6. Pressure cook the pappu and dosakaya pieces separately till the pappu or dal is completely mashed.
  7. In a heavy bottomed vessel, heat the ghee.
  8. Add the mustard seeds and wait till they splutter.
  9. Add the cumin seeds, split green chillies, and curry leaves.
  10. Stir fry for 10 seconds.
  11. Add the cooked dosakaya pieces with just a little of the water.
  12. Mash the dal.
  13. Add the mashed dal, salt, and turmeric.
  14. Mix well.
  15. Add a little of the water in which the dosakaya pieces were cooked, if required.
  16. Bring to a boil.
  17. Serve with hot rice and ghee.
Dosakaya Pappu
Dosakaya Pappu


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