Dosakaya Pappu
A comforting everyday Andhra dal where sweet-tart yellow cucumber (dosakaya) is simmered with toor dal and finished with a fragrant garlic tempering.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Pressure cooker
- •Tempering pan
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 5 g
- carbs
- 24 g
- fibre
- 6 g
- protein
- 9 g
- calories
- 180 kcal
Instructions
- 1
Pressure cook the toor dal with turmeric and enough water for 4-5 whistles until soft.
- 2
Mash the cooked dal lightly with a ladle until it is roughly crushed.
- 3
In a separate pot, mix diced dosakaya (yellow cucumber), slit green chillies and a little water. Cook until tender.
- 4
Add the mashed dal to the cooked dosakaya and stir well.
- 5
Add salt and simmer for 5-7 minutes. Pour in a little water if it becomes too thick.
- 6
Heat ghee (clarified butter) in a small pan. Add mustard and cumin seeds until they pop.
- 7
Add crushed garlic, dry red chillies and curry leaves. Fry until the garlic turns golden.
- 8
Pour this sizzling spice mixture over the simmering dal and stir through.
- 9
Simmer for another 2 minutes. Take the pan off the heat and serve hot.
Chef's tips
Choose a dosakaya that is firm and pale yellow with a mild sweetness, as overripe ones turn mushy. Do not skip sizzling the garlic in ghee, as it provides the core flavour.
Ingredient substitutions
- dosakaya → yellow zucchini or regular cucumber
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat on the stovetop with a splash of water until warmed through.
Common mistakes to avoid
- •Overcooking the cucumber until it turns mushy
- •Skipping the sizzling garlic mixture, which gives the dish its essential character
Serving suggestions
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