Dosakaya Pappu | Dal with Madras Cucumber
Dosakaya Pappu is a mellow dal made with a special kind of cucumber called Nakka Dosakaya. In this recipe I have used Madras Cucumber and the taste is the same.
Dosakaya Pappu is eaten with rice topped with ghee and a spicy stir-fry on the side.
Ingredients
- 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
For Tempering
- 1 tsp Oil
- 1 tsp Mustard Seeds, Avalu
- 1 tsp Cumin Seeds, Jeelakarra
- A Few Curry Leaves
Instructions
- 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.
Adding the Tempering
- 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.
Serving Ideas
- 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.
Notes
In Andhra, this dal is made with Nakka Dosakaya or Indian Apple Cucumber.