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.
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Equipment
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