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4 from 1 vote

Dosakaya Pappu Recipe

Dosakaya Pappu using yellow cucumber and Tur dal with step by step pictures that makes a comforting lunch.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Lunch
Cuisine: South Indian
Servings: 4
Author: Radhika


  • Dosakaya – 1
  • Tur dal – 1/2 cup
  • Onion – 1
  • Tomato – 1
  • Green chilies – 2
  • Whole dry red chilies – 4
  • Garlic – 3 pods
  • Turmeric powder – 1/2 tsp
  • Salt – to taste

For Tempering:

  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/4 tsp
  • Curry leaves – 1 sprig
  • Asafetida – 1 pinch
  • Red chili powder – 1/4 tsp
  • Oil - 1 tsp


  • Wash dosakaya and scrape the outer skin. Once again wash well.
  • Cut into two and scoop out the seeds using a spoon. Chop into chunks or cubes.
  • Chop the onions and tomato finely. Break the green chilies into two.
  • Place the toor dal, onions, tomato, green chili, garlic pods, whole dry red chilies, turmeric powder and salt in a pressure cooker.
  • Add 1 to 1-1/2 cups water depending on the consistency of the dal and pressure cook over low flame for 3-4 whistles.
  • When done, wait for the pressure to release by itself and open immediately. Mash the contents using a masher.
  • You can mash them easily if you do it while the dal is still hot.
  • Transfer the dal to a serving bowl.
  • Heat a pan with oil. Add mustard seeds and let it pop.
  • Add cumin seeds, torn curry leaves, asafetida. Switch off and take the pan off the stove.
  • Immediately add red chili powder and swirl the pan for the chili powder to lose its raw flavor and get cooked without getting burnt.
  • Pour the tempering over the dal and mix genly.
  • Dosakaya Pappu is ready to serve.
  • Serve over hot steaming rice and along with any spicy dry curry of your choice.