Dosakaya Pappu one of the Andhra dishes made with dosakaya and lentils. This is my first year planting dosakaya in the garden and the vegetable garden is already overflowing with dosakaya. Nothing beats summer like produce that’s fresh from the garden.

Dosakaya aka yellow cucumber widely used in Telugu states.  Dosakaya has a slightly tangy taste which used in dals, sambar, and in pickles. 

Always taste dosakaya before adding to any dish, some times they taste bitter. If it is bitter throw it away. 

dosakaya in my garden

HOW TO MAKE DOSAKAYA DAL:

1 Wash toor dal until it runs clean and soaking the dal until other ingredients prepared.

2  Meanwhile, wash dosakaya underwater and cut it into half. Scoop out the seeds at the center. Chop them into small pieces. 

3  Chop Small onion, green chilis, garlic into small pieces.

4  Drain the soaking water then give it a good rinse. 

5   In instant pot, liner add soaked dal, water, turmeric, dosakaya, onion, garlic, green chili. Don’t mix it.  

Optional: I always cook pot in pot meals, in this recipe I made rice along with dal.  Some times I replace rice with eggs, veggies. 

6  Close the lid and set the instant pot on MANUAL or PRESSURE COOK for 10 min.

7  When count down is done, quick release and remove the pot which is on top.

8  Add salt to dal and mash it with a ladle until the dal is smooth and soft. 

DOSAKAYA DAL ON STOVETOP PRESSURE COOKER:

1  Wash toor dal until it runs clean and soaking the dal until other ingredients prepared.

2  Meanwhile, wash dosakaya underwater and cut it into half. Scoop out the seeds at the center. Chop them into small pieces. 

3  Chop Small onion, green chilis, garlic into small pieces.

dosakaya pappu

4  Drain the soaking water then give it a good rinse. 

5  In a pressure cooker add soaked dal, water, turmeric, dosakaya, onion, garlic, green chili. Don’t mix it.  

6  Close the lid and cook until 4-5 whistles.

7 Open the lid when pressure is gone.

8  Add salt to dal and mash it with a ladle until the dal is smooth and soft.

HOW TO MAKE A PERFECT TEMPERING: 

1  The crackling of spices and change in color indicates the process is completed. It takes only a few seconds so be prepared to move fast.

2  Pour oil and ghee in a pan over high heat. When the oil is hot enough, reduce heat to medium. 

VEGANS CAN REPLACE GHEE WITH OIL

3  Add mustard seeds, when they start to splutter add cumin seeds, red chili, curry leaves, hing or asafoetida, red chili powder.

tadka

4  Turn off flame and pour this tadka on dal.

Serve it with hot rice and any pickle ( lemon pickle, mango pickle).

RECOMMENDED RECIPES:

SPINACH DAL

KAKARAKAYA PULUSU | BITTER GOURD GRAVY

MANGO RASAM




Dosakaya pappu

Dosakaya Pappu one of the Andhra dishes made with dosakaya and lentils. Dosakaya has a slightly tangy taste which used in dals, sambar, and in pickles.
Print Recipe
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes

Ingredients

  • Toor dal - 1/4 cup
  • Dosakaya - 1/4 cup
  • Green chili - 3
  • Garlic - Small
  • Turmeric - 1/8 tsp
  • Water - 1 cup or 250 ml
  • Onion - 2 tbsp
  • Salt - Adjust according to your taste I added 1/2 tsp

Tadka

  • Vegetable Oil - 1 tsp
  • Ghee - 1 tsp Can be replaced with oil
  • Mustard seeds - 1/8 tsp
  • Cumin seeds - 1/8 tsp
  • Curry leaves - 4
  • Hing or asafoetida - 1/8 tsp
  • Chili powder - 1/4 tsp

Instructions

HOW TO MAKE DOSAKAYA DAL:

  • Wash toor dal until it runs clean and soaking the dal until other ingredients prepared.
  • Meanwhile, wash dosakaya underwater and cut it into half. Scoop out the seeds at the center. Chop them into small pieces.
  • Chop Small onion, green chilis, garlic into small pieces.
  • Drain the soaking water then give it a good rinse.
  • In instant pot, liner add soaked dal, water, turmeric, dosakaya, onion, garlic, green chili. Don’t mix it.
  • Optional: I always cook pot in pot meals, in this recipe I made rice along with dal. Some times I replace rice with eggs, veggies.
  • Close the lid and set the instant pot on MANUAL or PRESSURE COOK for 10 min.
  • When count down is done, quick release and remove the pot which is on top.
  • Add salt to dal and mash it with a ladle until the dal is smooth and soft.

DOSAKAYA DAL ON STOVETOP PRESSURE COOKER:

  • Wash toor dal until it runs clean and soaking the dal until other ingredients prepared.
  • Meanwhile, wash dosakaya underwater and cut it into half. Scoop out the seeds at the center. Chop them into small pieces.
  • Chop Small onion, green chilis, garlic into small pieces.
  • Drain the soaking water then give it a good rinse.
  • In a pressure cooker add soaked dal, water, turmeric, dosakaya, onion, garlic, green chili. Don’t mix it.
  • Close the lid and cook until 4-5 whistles.
  • Open the lid when pressure is gone.
  • Add salt to dal and mash it with a ladle until the dal is smooth and soft.

HOW TO MAKE A PERFECT TEMPERING:

  • The crackling of spices and change in color indicates the process is completed. It takes only a few seconds so be prepared to move fast.
  • Pour oil and ghee in a pan over high heat. When the oil is hot enough, reduce heat to medium.
  • Add mustard seeds, when they start to splutter add cumin seeds, red chili, curry leaves, hing or asafoetida, red chili powder.
  • Turn off flame and pour this tadka on dal.

Notes

VEGANS CAN REPLACE GHEE WITH OIL
Servings: 2 cups
Author: Fashion chef in kitchen

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