Dosakaya Pappu Recipe-Andhra Style Yellow Cucumber Dal
Dosakaya Pappu Recipe-Andhra Style Yellow Cucumber Dal is one of the most comforting and flavourful dal delicacy in Andhra cuisine. Dosakaya Pappu Recipe tastes very different and can be made very quickly with minimal ingredients. As the Yellow Cucumber/Dosakaya is somewhat bland in taste, it adapts the taste of all the seasonings you add to the dal, becomes flavourful and also gets cooked in no time.
Ingredients
-
1 cup Arhar dal (Split Toor Dal)
-
1/4 teaspoon Turmeric powder (Haldi)
-
1 Onion
-
chopped to big chunks
-
3 Green Chillies
-
slit or broken
-
2 cups Tamarind Water
-
1 teaspoon Red Chilli powder
-
3 Tomatoes
-
finely chopped
-
1 Mangalorean cucumber
-
peeled and diced
-
For the Seasoning:
-
2 teaspoons Ghee
-
4 cloves Garlic
-
crushed
-
2 Dry Red Chillies
-
1 teaspoon Mustard seeds (Rai/ Kadugu)
-
1 teaspoon Cumin seeds (Jeera)
-
Asafoetida (hing)
-
a pinch
-
1 sprig Curry leaves
-
Other Ingredients:
-
Salt
-
as needed
-
Coriander (Dhania) Leaves
-
small bunch
-
finely chopped
Instructions
Step 1
To begin making the Dosakaya Pappu Recipe, first get all the ingredients ready
Step 2
Wash the dal in water and place it in the Pressure cooker
Step 3
Add the turmeric powder, salt, chopped onions, green chillies, chopped tomatoes, diced Yellow cucumber/Dosakaya, tamarind water and red chilli powder
Step 4
Add two cups of water, cover the pressure cooker and cook until you hear two whistles
Step 5
After the couple of whistles, turn the heat to low and simmer for 3 minutes and turn off the heat
Step 6
Allow the pressure to release naturally
Step 7
Once the pressure has released, open the cooker and give the Dosakaya Pappu a good stir slightly mashing the Dosakaya into the dal
Step 8
Check the salt and spices and adjust according to taste
Step 9
Add 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
Step 10
For the seasoning: Crush or chop garlic pods
Step 11
Heat ghee in a small tadka pan over medium heat and add the garlic
Step 12
Once garlic starts to turn light brown add red chillies, mustard seeds and cumin seeds
Step 13
When mustard seeds splutter, add a pinch of asafoetida
Step 14
Now turn off the heat and add curry leaves
Step 15
Pour the seasoning to the Dosakaya Pappu and mix well
Step 16
Serve the Dosakaya Pappu with hot Steamed Rice along with a drizzle of ghee
Step 17
It pairs perfectly with a Spicy Potato Roast Recipe (Urulaikizhangu Poriyal) and a crunchy papad