Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:10-15 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. 🙂 🙂
How to serve ‘Yellow Cucumber Dal / Dosakaya Pappu’:
South Indian style Dal / Lentil stew, is a side dish or accompaniment for small platter to full meal platter. It tastes best when paired with steamed hot rice.
As shown in the photo below, we had this, dosakaya pappu / yellow cucumber dal as a side with steamed white rice, mint / pudina chutney and homemade ghee.
And not to forget the dollop of homemade ghee / butter. If you are Vegan, go for same amount of sesame oil / sunflower oil.
Second option is, to serve as a side with Indian bread like, roti, phulka,paratha, naan.
What is Yellow Cucumber
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, mostly grown in South India.
Health Benefits of ‘Yellow Cucumber Dal / Dosakaya Pappu’:
Yellow Cucumber, 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)
Split Pigeon Peas / Toor Dal, is one of the most common pulses in an Indian kitchen. And has many health benefits like improves digestion, good source of protein,iron, fiber, controls cholesterol, has folic acid.
To conclude, This is purely Vegan+Gluten free+protein Rich+high Fiber recipe.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Dal Recipes collection⇒ Dal / Pappu / Lentil Stew
My Curry Recipes collection⇒ Curry / Koora / Stir Fry
Instant Pot recipes collection⇒ Electric Pressure Cooker / Instant Pot Recipes
Related Posts:
- Dosavakaya / Yellow Cucumber Pickle
- Green Cucumber Lentil Dal / Keera Dosakaya Pappu (Instant Pot, Stove Top)
- Pudina Pachadi / Mint Chutney
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Ingredients:
- 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 – 3 tablespoons
- Mustard seeds / Aavalu – ¼ teaspoon
- Jeera / Cumin Seeds -½ teaspoon
- Asafoetida / Hing / Inguva – ¼ teaspoon
- Dry Red Chillies – 3
- Sesame Seeds / Nuvvulu – ¼ teaspoon (optional)
- Curry Leaves – 5 (optional)
- Garlic pods – 3 (optional)
Special Ingredients:
- Green Chillies
- Tamarind / Imli
- Asafoetida / Hing / Inguva
Step wise pics Procedure for ‘Dosakaya Pappu / Yellow Cucumber Dal’:
PREP WORK (common for both methods):
STOVE TOP METHOD:
INSTANT POT METHOD:
Tips:
- 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.
- Stove-top Pressure Cooker: Follow the same method as per Instant Pot method, but let the cooker whistle 3 times and let the pressure release naturally.
- 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 up to 2-3 days.
Result:
- 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.
Dosakaya Pappu / Yellow Cucumber Dal
Equipment
- Sauce Pan / Vessel (for stove-top method)
- Instant Pot or Electric Pressure Cooker or Stove Top Pressure Cooker
Ingredients
- 1 count Yellow Cucumber / Dosakaya (medium size)
- 2 count Tomatoes (medium size)
- 1½ cup Toor Dal / Kandi Pappu / Yellow Split Pigeon Peas
- 2 tablespoons Tamarind / Imli (puree)
- 4 count Green Chillies
- 2 teaspoons Salt (or as per taste)
- 1½ teaspoons Red Chilli Powder
- ½ teaspoon Turmeric Powder
- as required Water (for boiling and cooking)
- 2 to 3 twigs Fresh Coriander Leaves
Ingredients for Tempering:
- 3 tablespoons Cooking oil
- ¼ teaspoon Mustard seeds / Aavalu
- ½ teaspoon Jeera / Cumin Seeds -½ teaspoon
- ¼ teaspoon Asafoetida / Hing / Inguva
- 3 count Dry Red Chillies
- ¼ teaspoon Sesame Seeds / Nuvvulu (optional)
- 5 count Curry Leaves (optional)
- 3 count Garlic pods (optional)
Instructions
PREP WORK (common for both methods):
- Firstly, take the lentils / toordal into any vessel and wash them twice.Fill it with 3 times of water, such that the lentils / dal are well immersed. 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.
STOVE TOP METHOD:
- Transfer all veggies onto the dal in the vessel inluding the tamarind.
- Close with lid, put it on stove-top under medium flame for 15 mins/ until the dal becomes soft.Later, reduce the flame to ‘LOW’. Add the salt, turmeric powder,red chilli powder & ½ cup of water. Mix everything thoroughly.
- Stir everything thoroughly and let it cook for upto 3-5 mins or until it thicken to desired consistency. Switch the flame OFF after 2 minutes.
- Put a small frying pan on stove top under medium flame. Add all the ingredients for tempering. Saute by stirring continuously. Switch off flame.
- Transfer the dal/pappu into a serving dish, garnish with chopped coriander. Done!
INSTANT POT METHOD:
- Take the washed, soaked dal / lentils, into the Instant Pot. Add 2 cups of water, cucumber pieces, tomato pieces, slit green chillies & tamarind.
- Switch the gadget ON, close the Lid, set to ‘PRESSURE COOK’ mode,for 5 mins,under ‘HIGH PRESSURE’ with valve to sealing.
- Release pressure naturally (NPR) or quickly (QPR) anyway is fine. Set the IP to ‘SAUTE‘ mode for 2 mins. Add the salt, turmeric powder, red chilli powder, chopped coriander & ¼ cup of water. Mix everything. Later switch off.
- Put a small frying pan on the stove. Add all the ‘Ingredients for tempering’ and sautee them.Transfer all the tempering onto the dal. Mix up everything, take into a serving dish, garnish with chopped coriander. Done!!
Notes
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