Dosakaya Pappu Recipe-Andhra Style Yellow Cucumber Dal

Name: Dosakaya Pappu Recipe-Andhra Style Yellow Cucumber Dal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Split Pigeon Peas (1 cup Arhar dal (Split Toor Dal)); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 piece Yellow Onion (1 Onion chopped to big chunks); 3 pieces Green Chili (3 Green Chillies slit or broken); 2 cup Tamarind (2 cups Tamarind Water); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 3 pieces Tomato (3 Tomatoes finely chopped); 1 piece Mangalorean Cucumber (1 Mangalorean cucumber peeled and diced); 2 tsp Clarified Butter (2 teaspoons Ghee); 4 cloves Garlic (4 cloves Garlic crushed); 2 pieces Dried Red Chili (2 Dry Red Chillies); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 0 pieces Asafoetida (Asafoetida (hing) a pinch); 1 sprig Curry leaves (1 sprig Curry leaves); 0 pieces Table Salt (Salt as needed); 0 pieces Cilantro (Coriander (Dhania) Leaves small bunch, finely chopped)

Dosakaya Pappu Recipe-Andhra Style Yellow Cucumber Dal - Kootu Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Split Pigeon Peas1 cup · 1 cup Arhar dal (Split Toor Dal)
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Yellow Onion1 piece · 1 Onion chopped to big chunks
Green Chili3 pieces · 3 Green Chillies slit or broken
Tamarind2 cup · 2 cups Tamarind Water
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Tomato3 pieces · 3 Tomatoes finely chopped
Mangalorean Cucumber1 piece · 1 Mangalorean cucumber peeled and diced
Clarified Butter2 tsp · 2 teaspoons Ghee
Garlic4 cloves · 4 cloves Garlic crushed
Dried Red Chili2 pieces · 2 Dry Red Chillies
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Asafoetida0 pieces · Asafoetida (hing) a pinch
Curry leaves1 sprig · 1 sprig Curry leaves
Table Salt0 pieces · Salt as needed
Cilantro0 pieces · Coriander (Dhania) Leaves small bunch, finely chopped

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Steps

1To begin making the Dosakaya Pappu Recipe, first get all the ingredients ready. Wash the dal in water and place it in the Pressure cooker. Add the turmeric powder, salt, chopped onions, green chillies, chopped tomatoes, diced Yellow cucumber/Dosakaya, tamarind water and red chilli powder.
2Add two cups of water, cover the pressure cooker and cook until you hear two whistles. After the couple of whistles, turn the heat to low and simmer for 3 minutes and turn off the heat. Allow the pressure to release naturally.
3Once the pressure has released, open the cooker and give the Dosakaya Pappu a good stir slightly mashing the Dosakaya into the dal. Check the salt and spices and adjust according to taste.
4Add water if you wish to adjust the consistency of the dal and transfer the Dosakaya Pappu to a serving bowl and stir in the chopped coriander leaves.
5For the seasoning: Crush or chop garlic pods. Heat ghee in a small tadka pan over medium heat and add the garlic. Once garlic starts to turn light brown add red chillies, mustard seeds and cumin seeds. When mustard seeds splutter, add a pinch of asafoetida. Now turn off the heat and add curry leaves. Pour the seasoning to the Dosakaya Pappu and mix well.
6Serve the Dosakaya Pappu with hot Steamed Ricealong with a drizzle of ghee. It pairs perfectly with a Spicy Potato Roast Recipe (Urulaikizhangu Poriyal) and a crunchy papad.