Dosakaya Pappu - Andhra Style Yellow Cucumber Dal
A traditional Andhra comfort dish featuring tangy yellow cucumber simmered with protein-rich toor dal and aromatic spices. This wholesome spring stew is perfect served over steamed rice with a drizzle of ghee.
Ingredients
- 1 cup toor dal (split pigeon peas), rinsed
- 1 medium yellow cucumber (dosakaya), about 250g, peeled and cubed
- 2 medium tomatoes, chopped
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 green chili, slit lengthwise
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 2 tablespoons vegetable oil
- 1 teaspoon salt, or to taste
- 2 cups water
- Fresh coriander leaves for garnish
- 1 dried red chili
Instructions
Rinse toor dal thoroughly under cold water until water runs clear, then soak for 10 minutes and drain.
In a pressure cooker or large pot, combine dal, cubed yellow cucumber, tomatoes, turmeric powder, and 2 cups of water.
Pressure cook for 3-4 whistles or simmer covered in a pot for 25-30 minutes until dal and cucumber are completely soft and mushy.
Mash the cooked dal and cucumber mixture gently with a spoon to achieve a creamy consistency, adding more water if needed.
In a small pan, heat vegetable oil over medium heat for the tempering (tadka).
Add mustard seeds and let them splutter, then add cumin seeds and fry for 30 seconds until fragrant.
Add dried red chili, curry leaves, chopped onion, and minced garlic, sautéing for 3-4 minutes until onion turns golden.
Add green chili and red chili powder to the tempering, stir for 30 seconds.
Pour the hot tempering over the cooked dal mixture and stir well to combine.
Simmer the pappu for 5 minutes on low heat, adjusting salt to taste.
Garnish with fresh coriander leaves and serve hot over steamed rice.
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