Dosakaya Indian lentil dal is made with yellow cucumbers, toor dal, onion, tomatoes, and turmeric powder. This dosa kaya pappu is one of the most popular and classic recipes in South India. Everyday comfort food made in Andhra style.
This pappu is a tasty dish usually served with rice. The best comfort food whenever you feel to have light and still delectable food. Thus, I cannot stop recommending this simple everyday dal.
The dal is a delicious component of rich, creamy dal, soft dosa kaya, and rich spices. These elements come together for this ultimate South Indian Comfort dish which is also quick to make.
Try this soon and enjoy the taste and nutritious food. Here is a step-by-step recipe that shows how to make dosakaya pappu at home.
Dosakaya pappu is a native dish of Andra Pradesh, a southern state in India like this mango pappu. It is a good protein source for our daily needs as we do not include meat on the everyday menu. And lentil is an essential source of protein in our diet.
We make this a doll differently with this ingredient but the basic three-ingredient will remain the same, and we will be discussing it later in the post.
I make it often in the kitchen since it is easy to make. This recipe is full of simple South Indian ingredients with the right combination, which balances perfectly with each other and makes this dish delicious.
The dosakaya pappu leftovers-you may freeze or refrigerate. The refrigerated leftovers are good to use for about 4 to 5 days. Frozen pieces may be good to use for a couple of months.
Like most of Indian recipes, making this dosa kaya pappu differs from family to family. But few ingredients are basic and standard throughout India. And they are toor dal, dosa kaya, tomatoes, and turmeric.
Toor Dal
Toor dal is a lentil that is rich in protein and has a creamy texture. A staple ingredient in all the Indian homes. We include this lentil almost every other day in different forms and various recipes. The main recipe made with this toor dal is Sambar or the dal.
Where to get Toor dal? you might be getting this in all the leading grocery stores nowadays. Or you can find it in your nearby Asian or Indian store. If this is unavailable, you may also use the regularly available lentils.
Dosakaya
Dosakaya is Andhra yellow cucumber. This vegetable belongs to the Cucumber family. But not as flavorful as the regular cucumbers. This does not have its own strong flavor. It gets adapted to ingredients added to it in a particular recipe. Hence it is a perfect vegetable to go in with any recipe.
This dosa kaya will become soft and pulpy once it is cooked. This creamy texture acts as a great additive to this dosakaya pappu.
Turmeric Powder
The next essential ingredient is turmeric powder. I cannot think of making any lentil recipe without using turmeric powder. Turmeric powder gives a rich and golden color to the dal, which is pleasing to look at and provides a good mild flavor to the dish. Including turmeric powder in dosakaya pappu is not only for the flavor but also tastes great. And this spice is good to use.
What is a dal or Pappu?
Dal is a creamy dish made with lentils, usually served with rice or roti. It is called different names in different regions. Tamils usually call it 'paruppu'. Telugu people call it Pappu. And Northern India calls it dal. Pressure cooking is the preferred method for making dal.
Few tips for making dosakaya Pappu
Tips for Seasoning:
- The ingredients required for seasoning are mustard seeds, urad dal, onion, curry leaf, and asafoetida.
- Mustard and urad dal are the essential ingredients. We use these ingredients for seasoning almost every other recipe.
- A small quantity of onion is more than enough to make the recipe. a quarter cup of chopped onion will be perfect.
- Curry leaves add the flavor, which is also rich in iron. Usually, this ingredient will be discarded while eating.
- Asafoetida is added as a flavoring agent.
Cooking
- I suggest using a pressure cooker to make this dosa kaya pappu, as the open stovetop cooking method takes time.
- Pressure cooker or the instant pot would be the best method for cooking dal.
- Pressure cookers are easy to use and easy to clean. And it cuts the cooking time in half without messing in the kitchen.
- Wash and rinse the dal before using. It should be the first ingredient added to the pressure cooker. Then, add water, followed by Dosakaya and the remaining ingredients.
- In medium flame, pressure cook the dal for 3 whistles. If you are using Instant Pot, cook the dal for 12 minutes. You may manually set the timer for 12 in the Instant Pot. Then, switch off the flame. Wait for the pressure to release by itself. This will take about 10 minutes.
Serving
- Then open the cooker user wide spoon to mash the dal. The dal need not to be mashed nicely. And it's okay if dal is coarse.
- Now add salt and sprinkle some coriander leaves.
- These coriander leaves are added as a flavoring agent and as garnishing agent.
- Now transfer it to the serving bowl and serve it the rice or roti.
- The salt has to be added at the end of the cooking.
Variations for dosakaya Pappu:
- You may substitute tomatoes with the raw mangoes.
- You may also add green chili or red chilies or the combinations of both.
- Toor dal can be substituted with moong dal or masoor dal.
- Add crushed garlic while seasoning. This adds a different flavor.
Other Curry recipes you may like,
- Indian Salmon Curry
- Vegetable Jalfrezi
- Vegetable kurma recipe
- Malai kofta curry
- Egg gravy
- Okra curry
Printable recipe card
Dosakaya pappu-Andhra style yellow cucumber dal
Ingredients
- 1 tablespoon vegetable oil
- ½ teaspoon black mustard seeds
- 1 teaspoon urad dal /skinless black gram
- ¼ cup onion chopped
- 8 curry leaves
- ¼ teaspoon asafoetida
- 21/2 cup water
- â…“ cup toor dal /split pigeon pea
- 1 cup dosakaya chopped
- 1 tomato
- 2 green chili /Serrano pepper
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- ¼ cup cilantro chopped
Instructions
For making
- Over medium heat, in pressure cooker pan, add vegetable oil.
- Add black mustard seeds and urad dal. Allow mustard seeds to crackle.
- Add chopped onion, and fry until it becomes transulacent.
- Then add curry leaves and asafoetida.
- Saute for few seconds.
- Now add water, toor dal, dosakaya, tomato, serrano, and turmeric powder.
- Close the lid.
For cooking
- In medium flame, cook it for 3 whistles.
- Wait for 10 minutes and open the lid.
- Add salt.
- Use wide spoon to mash the dal, and bring all the ingredients together.
- Transfer it to a serving bowl and garnish with chopped cilantro.
Video
Nutrition
Liked this recipe? Follow us on Facebook, Pinterest, and Instagram.
Ashis
I really loved making it!
Anonymous
Simple and easy. Made it yesterday and turned out really well. thanks.