GreenCucumber-LentilStew / ToorDal / KeeraDosakaya Pappu

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:15 mins   Cuisine:Indian

This, green cucumber lentil stew, recipe of Toor dal + cucumber is a very common one for any South Indian Mum. But, sharing my version. It is purely Vegan+Gluten free recipe. Toor dal is one of the most common pulses in an Indian kitchen.

The above combination, of Green Cucumber dal and Brinjal & Green Peas Curry / Vankaya -Bataani Koora,makes an excellent combination of dal & curry from the Telugu Cuisine. These can be served as sides with steamed rice or even with chapathi / roti / phulka.

Health Benefits of Cucumber & Toor Dal

Cucumbers are very low in calories and they also contain fiber in the skin and so can help us maintain a healthy weight.

Toor Dal/Kandi Pappu/Yellow Lentils have many health benefits like improves digestion, good source of protein,iron, fiber, controls cholesterol,has folic acid. 

Green Cucumber dal served as a side, in the above Bhojanam/Thali/Platter

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Dal recipes collection here⇒  Dal / Pappu / Lentil Stew

My Curry Recipes collection here⇒ Curry / Koora / Stir Fry

Related Posts⇒ 

1. Bhojanam/Thali/Platter # 3 
2. Pappu Pulusu / Indian Spicy Lentil Soup
3. Dosakaya Pappu / Yellow Cucumber Dal
4. Lettuce wraps with Cucumber-Peanut Salad

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Ingredients:

• Green Cucumber / Keera Dosakaya – 1 medium size
• Tomatoes – 2 large size
• Toor Dal / Kandi Pappu – 1 cup (medium size)
• Salt – 2 teaspoons
• Red Chilli Powder – ½ teaspoon
• Turmeric Powder – ½ teaspoon
• Water – for boiling and cooking
• Coriander – 2 to 3 twigs

Ingredients for Tempering : (optional)

• Mustard seeds / Aavalu – ¼ teaspoon
• Jeera / Cumin Seeds -½ teaspoon
• Nuvvulu / Sesame Seeds – ¼ teaspoon (optional)
• Asafoetida / Hing / Inguva – half of ¼ teaspoon
• Dry Red Chillies – 3
• Curry Leaves – 5
• Cooking oil – 2 tablespoons
• Garlic pods – 3 (optional)

Special Ingredients:

• Asafoetida / Hing / Inguva

Step wise pics Procedure for Green cucumber lentil stew:

• Firstly, take the lentils/kandipappu/toordal into the pressure cooker and wash them twice thoroughly.
• Pour water upto the level where the lentils/dal are soaked. Set aside.
  

  Toor Dal/Yellow Lentils taken in pressure cooker

  

  Yellow Lentils/ToorDal/Pappu + Water taken in pressure cooker
• Wash the green cucumber and tomatoes.
• Cut the cucumber/dosakaya and the tomatoes into small pieces.
• Transfer all the pieces of tomatoes and cucumber onto the dal in the pressure cooker.

  

• Close the lid, put the cooker on the stove top in high flame and cook until you get 3-4 whistles.
• After the pressure is released, open the lid and add the salt , turmeric powder and red chilli powder into the same.
  

  Cooked Dal and Veggies in the pressure cooker

  

  Salt,Red Chilli Powder and Turneric powder added to the same
• Add ¼ cup of water and switch the flame on under medium.
• Stir everything thoroughly and let it cook for up to 3-5 mins or until it thickens.

  

• Shift the pressure cooker from the flame and put a small frying pan on the stove.
•  Add all the ‘Ingredients for tempering’  into the pan and saute them. 
• Switch the flame off and transfer all the content of the pan into the dal/pappu/cooked lentils.
• Give a mix and take it into a serving dish. Done!!

  

Tips:

• You can peel the skin off the cucumber/dosakaya, if you prefer to.
• This is a No Onion, No Garlic recipe, but you can add garlic in the tempering too.
• I have a small pressure cooker suitable for making the stew/dal, if not you transfer the cooked dal/lentils into a suitable vessel and continue with the recipe.
• Adjust the salt and spice as per your taste, but the expected spice for this stew/toor dal/dosakaya pappu is mild.
• The storage time of this pappu/lentilstew at room temperature is just 1 day but when refrigerated stays good upto 2-3 days.

Result:

• The taste of this pappu/keera-toor dal/yellow lentil stew is mild in spice and the texture is very soft.
• It is suitable as a side with any rice, quinoa, any bread .

  

• 
• Green Cucumber dal served as a side, in the above Bhojanam/Thali/Platter

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