Friday, July 22, 2016

Dosakai Pappu / Yellow Cucumber Dal ~ Day 160

Dosakai pappu / dal is a simple, comforting, and flavorful  dish, very popular in Andra cuisine.  The vegetable used in this dal preparation is Dosakai or yellow cucumber (though some sources say it is a type of a melon).  They are crunchy and slightly tart in taste.  This protein rich dal recipe is quite easy to make.  Another dish which is popular using this vegetable is Dosakai Avakkai, a spicy pickle.  I've posted a recipe for Dosakai Avakkai some time back.  Here is the link.  

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4 to 6

  • Dosakai  - 2 large
  • Toor dal - 1/2 cup
  • Moong dal - 1/2 cup
  • Turmeric powder - 1/4 tsp
  • Salt - to taste

For tempering:
  • Oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 2 tsp
  • Cumin seeds - 1 tsp
  • Green chilies - 4, slit
  • Ginger - 1-inch piece, finely chopped
  • Asafoetida - a generous pinch
  • Sun dried curd chilies / mor milagai - 3, broken (optional)
  • Curry leaves - few, torn
  • Fresh coriander leaves / cilantro - 2 tbsp,  finely chopped

  1. Wash and peel the dosakai.  Cut into half and scoop out the seeds from the center and cut into bite size pieces.
  2. Wash both the dals and place it in a pressure pan.  Add the cut dosakai and turmeric powder.  Fill with enough water to cover the vegetable.  Pressure cook for 4 to 5 whistles or until the dal is cooked soft.
  3. Heat oil in a small deep skillet.  Splutter mustard seeds and cumin seeds.  Add urad dal, and fry until golden brown.  Add green chilies, ginger, asafoetida, curry leaves, and broken sun-dried chilies (if using).  Sautee for 30 seconds.
  4. Add the tempering to the dal, along with salt.  Stir to combine.  Garnish with fresh coriander leaves.
  5. Serve hot with steamed rice.

No comments:

Post a Comment

Welcome to my kitchen. Please feel free to leave your comments and feedback. Thanks for visiting.