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
- 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
- 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.