Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:10-12 mins Cuisine:Indian
Dosakaya pappu / yellow cucumber dal, is my husband’s favourite. I make this atleast once in every week or so. To make him enjoy his meal, this is one of the easy go-to recipes I look upon.
Being an Indian vegetarian, pappu / dal is the must & should source of protein in our DAILY meal platters. This comes in the TOP 5 amongst those ‘N’ dal varieties that I make. 🙂 🙂
It is purely Vegan+Glutenfree+proteinRich+highFiber recipe.
In Telugu, Yellow Cucumber is called as Dosakaya. Yellow cucumber / Dosakaya is oval in shape, thin skin yellow in colour and its flesh soft with sweet and a bit of tangy taste. Its a water vegetable, that contains a high amount of vitamin K (which is a fat soluble vitamin) and vitamins A,B and C. The juice of this vegetable contains high Amounts of magnesium, potassium , sodium,silicone sulphur and many other anti-oxidants. These compounds regulate blood pressure. (info from internet)
We had this, dosakaya pappu / yellow cucumber dal as a side with steamed white rice, mint / pudina chutney and homemade ghee.
Before starting to cook, don’t forget to see the Tips which I mentioned at the end.
My Dal Recipes collection here⇒ Dal / Pappu / Lentil Stew
My Curry Recipes collection here⇒ Curry / Koora / Stir Fry
- Dosavakaya / Yellow Cucumber Pickle
- GreenCucumber-LentilStew / ToorDal / KeeraDosakaya Pappu
- Pudina Pachadi / Mint Chutney
- Yellow Cucumber / Dosakaya – 1 medium size
- Tomatoes – 2 small size
- Toor Dal / Kandi Pappu / Yellow Split Lentils – 1½ cup
- Tamarind / Imli – 2 tablespoon pulp
- Green Chillies – 4
- Salt – 2 teaspoons
- Red Chilli Powder – 1 teaspoon
- Turmeric Powder – ½ teaspoon
- Water – for boiling and cooking
- Coriander – 2 to 3 twigs
Ingredients for Tempering:
- Cooking oil – 2 tablespoons
- Mustard seeds / Aavalu – ¼ teaspoon
- Jeera / Cumin Seeds -½ teaspoon
- Asafoetida / Hing / Inguva – ¼ teaspoon
- Dry Red Chillies – 3
- Nuvvulu / Sesame Seeds – ¼ teaspoon (optional)
- Curry Leaves – 5 (optional)
- Garlic pods – 3 (optional)
- Green Chillies
- Tamarind / Imli
- Asafoetida / Hing / Inguva
Step wise pics Procedure:
Firstly, take the lentils / toordal into the pressure cooker / any vessel and wash them twice.
Fill it with water upto the level of the lentils / dal. Set aside.
Wash the vegetables. Peel the cucumber, cut into half, give a taste test (as mentioned in TIPS section).
Cut the cucumber & tomato into cube size pieces. Slit the green chillies length wise. Transfer all onto the dal in the pressure cooker inluding the tamarind.
Close the lid, put the cooker on the stove top under high flame and cook until you get 3-4 whistles. (for 10mins if in a vessel)
After the pressure is released, open the lid and add the salt , turmeric powder, red chilli powder and ¼ cup of water, put it under medium flame.
Stir everything thoroughly and let it cook for upto 3-5 mins or until it thickens.
Put a small frying pan on the stove. Add all the ‘Ingredients for tempering’ and sautee them.
Switch the flame off and transfer all the tempering onto the dal.
Give a mix and take the dal/pappu into a serving dish. Done!!
- Taste Test: Before using the cucumber for the pickle, take a tiny piece and taste it. If its bitter discard the whole cucumber and go for the next one. You will have to use the cucumber that which does not taste bitter.
- I preferred this dal/stew to be NoOnion-NoGarlic recipe, but you can add chopped onions (2 small size) while cooking the veggies and add garlic in the tempering pan.
- I have a small pressure cooker suitable for making the stew/dal.
- If not you can transfer the dal/lentils, veggies into a suitable vessel and continue with the recipe on stovetop.
- Adjust the salt and spice as per your taste.
- For the tempering, try to add the spices whichever you have, but try not to skip the tempering.
- The storage time of this at room temperature is just 1 day but when refrigerated stays good upto 2-3 days.
- The taste of this, Dosakaya pappu / yellow cucumber dal is mild in spice and the texture is very soft with bits of veggies in between.
- To conclude,the taste of the cucumber would be to the sweeter side and a bit tangy.
- It is suitable as a side with any plain rice, quinoa, any bread .
- We had this, dosakaya pappu / yellow cucumber dal as a side with steamed white rice, mint / pudina chutney and homemade ghee.
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