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.
Time: 45 minutes
- Dosakaya or Yellow Cucumber – 1/2
- Kandi Pappu, Tur Dal, or Split Pigeon Pea – 1 Cup
- Green Chillies – 4
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/4 tsp
- Ghee – 1 tsp
- Turmeric – A Large Pinch
- Curry Leaves – A Few
- Salt to Taste
- Soak the kandi pappu in 2 cups of water for 30 minutes.
- Peel the dosakaya.
- Cut into quarters along the length.
- Deseed the dosakaya and cut into 1/2″ cubes.
- Put into a vessel and add enough water to just cover the doskaya pieces.
- Pressure cook the pappu and dosakaya pieces separately till the pappu or dal is completely mashed.
- In a heavy bottomed vessel, heat the ghee.
- Add the mustard seeds and wait till they splutter.
- Add the cumin seeds, split green chillies, and curry leaves.
- Stir fry for 10 seconds.
- Add the cooked dosakaya pieces with just a little of the water.
- Mash the dal.
- Add the mashed dal, salt, and turmeric.
- Mix well.
- Add a little of the water in which the dosakaya pieces were cooked, if required.
- Bring to a boil.
- Serve with hot rice and ghee.
Leave a Reply