Go Back
–+ servings
dosakaya pappu

Dosakaya Pappu

Simple dosakaya pappu is a andhra style dal recipe made with cucumber and lentils. It is served with chapathi or rice and ghee.

© Swasthi's Recipes

Prep Time7 minutes
Cook Time23 minutes
Total Time30 minutes
Servings: 4
Author: Swasthi Shreekanth

Ingredients

  • ¾ cup dal or pappu (toor dal or moong dal or a mix)
  • 2 ¼ cups water
  • 1 ½ to 2 cups dosakaya or chopped cucumber
  • 1 small onion sliced (optional)
  • 1 medium tomato chopped (optional)
  • 2 green chilies
  • salt as needed

To Temper

  • 2 garlic cloves crushed
  • ½ tsp mustard
  • ½ tsp cumin or jeera
  • 1 to 2 tbsp ghee or oil
  • 1 red chili broken
  • ½ tsp red chili powder optional
  • 1/8 tsp turmeric
  • 1 sprig curry leaves
  • pinch asafoetida or hing

Instructions

  • Wash dal few times till the water runs clear.
  • Wash and peel Cucumber / dosakaya. Cut to quarters, remove the seeds and discard. Chop and add them to the cooker.
  • Add dal, cucumber, sliced onion, chopped tomato and green chili to the cooker. Pressure cook for 1 to 3 whistles depending on the kind of cooker you use.
  • If using tamarind, soak it in 4 tbsps water and extract thick juice.
  • When the pressure releases, Add salt and mash the dal.

Temper Dosakaya Pappu

  • Heat ghee or oil in a pan, add red chili, mustard and cumin. 
  • When they crackle, add garlic and curry leaves. Allow the curry leaves to turn crisp.
  • Reduce the flame to low. Then add hing, chili powder, turmeric and salt to the hot ghee.
  • If using tamarind, you can pour the tamarind juice to the pan and quickly pour everything to the dal.
  • Stir and cook for a while until the raw smell of chili powder goes off. Dosakaya pappu is ready to serve with rice or chapathi.

Nutrition

Calories: 217kcal | Carbohydrates: 26g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 311mg | Potassium: 514mg | Fiber: 12g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 32.7mg | Calcium: 40mg | Iron: 3.2mg