Dosakaya Pappu is a traditional Andhra dal made with yellow cucumber (dosakaya) and toor dal. Its mild tanginess and subtle sweetness make it a comforting everyday dish. Best served with hot rice and ghee.
Recipe
Ingredients
- Toor dal – ½ cup
- Dosakaya (yellow cucumber) – 1 medium (peeled, deseeded, cubed)
- Onion – 1 small (chopped)
- Green chillies – 3–4 (slit)
- Turmeric powder – ¼ tsp
- Salt – to taste
- Water – 2–3 cups
Tempering (Popu)
- Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Hing (asafoetida) – a pinch
- Garlic – 4 cloves (crushed)
- Dry red chillies – 2
- Curry leaves – few
Preparation
- Cook the dal – Wash toor dal and pressure cook with turmeric, green chillies, onion, and water for 3–4 whistles.
- Cook dosakaya – In a pan, boil dosakaya pieces with a little salt until just tender (don’t overcook to avoid mushiness).
- Combine – Mash the cooked dal lightly, add the boiled dosakaya, adjust salt, and simmer for 3–4 minutes.
- Prepare tempering – Heat oil, add mustard seeds, cumin seeds, hing, garlic, dry red chillies, and curry leaves. Fry until fragrant.
- Finish – Add tempering to the dal, mix, and serve hot with rice and ghee.
Health Benefits
- Dosakaya(yellow cucumber) is hydrating and rich in vitamin C, aiding digestion.
- Toor dal provides protein, making the dish wholesome.
- Light on spices, suitable for all ages.
Tips
- Choose firm dosakaya without cracks for best taste.
- If dosakaya is too sour, reduce green chillies slightly.
- Cook cucumber separately to avoid over-softening.
Variations
- Tamarind version – Add a little tamarind pulp for extra tang.
- With spinach – Add chopped spinach for a nutrition boost.
- Masoor dal – Substitute toor dal with masoor dal for a quicker cook.