Recipe Cooked, Photographed and Written by Praveena
PrepTime:3 mins CookTime:Given below Cuisine:Indian
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Green cucumber lentil stew, recipe of Toor dal + green 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 commonly used pulses in an Indian kitchen.
Green Cucumber is called as Keera (in Hindi) / Dosakaya (in my Mother Tongue, Telugu). Its even referred to as Salad Cucumber / English Cucumber in India, because we have few other cucumber varieties.
Predominantly the Yellow Cucumber which is available throughout the year in India. You can see the Yellow Cucumber Dal recipe too.
Table of Contents:
- Possible Alterations for the recipe, ‘Green Cucumber Dal (Instant Pot, Stove Top)’:
- How to serve, ‘Green Cucumber Lentil Dal / Keera Dosakaya Pappu’:
- Health Benefits of ‘Green Cucumber Lentil Stew / Keera Dosakaya Pappu’:
- Step wise pics Procedure for ‘Green Cucumber Lentil Stew / Dal / Keera Dosakaya Pappu’:
- Prep Work (common for both methods):
- Stove Top Method Cooking:
- Instant Pot Method Cooking:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
Possible Alterations for the recipe, ‘Green Cucumber Dal (Instant Pot, Stove Top)’:
To add Onion & Garlic: I would prefer to fry the chopped onion and fresh garlic pods along with the other ‘Ingredients for Tempering’. And then add them onto the cooked dal along with the tempering. This way, the flavours of tempered ingredients is also absorbed by the fried onion, garlic.
Avoid using Paprika / Red Chilli Powder: Just replace with more number of fresh green chillies. Or else use green chilli paste. This is a very mild in spice recipe, so it should not bother much.
To replace Toor Dal: Yes, it can be replaced with Chana Dal / Gram Dal, Moong Dal / Split Yellow Lentils. The cooking time remains the same.
Making into Soup: Add double the amount of water than mentioned. Additional spices that can be added are Ground cumin / jeera powder (½ teaspoon), Garam Masala Powder (½ teaspoon).
How to serve, ‘Green Cucumber Lentil Dal / Keera Dosakaya Pappu’:
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.
Green Cucumber Dal served as a side, in the above Bhojanam/Thali/Platter
Health Benefits of ‘Green Cucumber Lentil Stew / Keera Dosakaya Pappu’:
Cucumbers are very low in calories and their skin contains fiber. Which can help us maintain a healthy weight.
Toor Dal/Kandi Pappu/Pegion Pea Lentils have many health benefits like improves digestion, good source of protein, iron, fiber, controls cholesterol, has folic acid.
To Conclude, this recipe is suitable for Vegetarian, Vegan, Plant Based, Gluten Free, Nut free, Protein Rich, Whole Foods, Kids friendly, Diabetic Friendly, Low cals diets.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Other Dal recipes collection⇒ Dal / Pappu / Lentil Stew
Instant Pot Recipes collection⇒ Electric Pressure Cooker / Instant Pot Recipes
No Onion – No Garlic recipes collection⇒ No Onion & No Garlic Recipes
- Bhojanam/Thali/Platter # 3
- Tri-Dal Uthappam / Tri-Lentil Savoury Pancakes (No Grain) (Keto)
- Dosakaya Pappu / Yellow Cucumber Dal
- Lettuce wraps with Cucumber-Peanut Salad
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- Green Cucumber / Keera Dosakaya – 1 (large size)
- Fresh Tomatoes – 2 (large size)
- Green Chillies – 2 (small size)
- Toor Dal / Kandi Pappu / Split Pigeon Pea Lentils – 1 cup (250 ml)
- Salt – 2 teaspoons
- Red Chilli Powder / Paprika – 1½ teaspoon
- Turmeric Powder – ½ teaspoon
- Water – as required for boiling and cooking
- Fresh Coriander Leaves – a handful (to garnish)
- Tamarind Puree – 1 tablespoon (optional)
Ingredients for Tempering : (optional)
- Cooking oil – 3 tablespoons
- Mustard seeds / Aavalu – ¼ teaspoon
- Jeera / Cumin Seeds – ½ teaspoon
- Asafoetida / Hing / Inguva – ¼ teaspoon
- Dry Red Chillies – 3
- Curry Leaves – 5
- Garlic pods – 3 (optional)
- Asafoetida / Hing / Inguva
- Tamarind Puree
Step wise pics Procedure for ‘Green Cucumber Lentil Stew / Dal / Keera Dosakaya Pappu’:
Prep Work (common for both methods):
Wash the Green cucumber and tomatoes.
Cut the cucumber/dosakaya and the tomatoes into big cube size pieces. Slit the green chillies length wise.
Stove Top Method Cooking:
Instant Pot Method Cooking:
Tempering (common for both methods):
- 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.
- Stove-top Pressure Cooker Method: Follow the same method just as Instant Pot, but let it cook for 3 whistles.
- Adjust the salt and spice as per your taste, but the expected spice for this stew/dal is mild.
- Storage: The storage time of this pappu/lentil stew at room temperature is just 1 day but when refrigerated stays good up to 2-3 days.
- The taste of this Green cucumber lentil stew / Dal is mild in spice and the texture is very soft.
- It is suitable as a side with any rice, quinoa, any bread .
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Green Cucumber Lentil Stew / Dal
- Sauce Pan / Vessel (for stove-top method)
- Instant Pot or Electric Pressure Cooker (for IP method)
- Small Frying pan (for tempering)
- 1 count Green Cucumber / Keera Dosakaya (large size)
- 2 count Fresh Tomatoes (large size)
- 2 count Green Chillies (small size)
- 1 cup Toor Dal / Kandi Pappu / Split Yellow Lentils (250 ml)
- 2 teaspoons Salt (or as per taste)
- 1½ teaspoon Red Chilli Powder / Paprika
- ½ teaspoon Turmeric Powder
- as required Water (for boiling and cooking)
- a handful Fresh Coriander Leaves (to garnish)
- 1 tablespoon Tamarind Puree (optional)
Ingredients for Tempering
- 3 tablespoons Cooking oil
- ¼ teaspoon Mustard seeds / Aavalu
- ½ teaspoon Jeera / Cumin Seeds
- ⅛ teaspoon Asafoetida / Hing / Inguva
- 3 count Dry Red Chillies
- 5 count Curry Leaves
- 3 pods Garlic (optional)
- Wash the Green cucumber and tomatoes.Cut the cucumber/dosakaya and the tomatoes into cubes size pieces. Slit the green chillies length wise.
STOVE TOP METHOD:(20 mins)
- Take the lentils/toordal into a hard bottomed vessel and wash them twice thoroughly.Pour water up to the level where the lentils/dal is soaked well.
- Transfer all the pieces of tomatoes, cucumber and green chillies onto the dal in the vessel.Close the lid, put the vessel on stove top on medium flame and cook until you see the water / steam bubbles rice up beyond the lid. (takes 10-15 mins)
- Then, take the lid off, reduce the flame to lowest, pour ¼ cup more water. Cook for 5 more mins / until the lentils mash well when you press between 2 fingers. (as a test)
- Then, add the salt , turmeric powder and red chilli powder into the same. Mix thoroughly, let it thicken to your desired consistency. Switch the flame off, garnish with chopped coriander leaves. Done!!
INSTANT POT / ELECTRIC PRESSURE COOKER METHOD:(8 mins)
- Transfer washed lentils, pieces of green cucumber, tomatoes, slit green chillies, tamarind puree (optional) to the IP vessel. Pour water up to a level that everything is just dipped.
- Switch ON the gadget, set it to Pressure Cook Mode, under high pressure, for 5 mins with sealing valve set to close.
- Release the pressure either manually (QPR) or let it release naturally (NPR). Anything is fine.Remove the lid, turn on the IP, set to Sauté Mode, for 3 mins.
- Add salt, red chilli powder / paprika, turmeric powder and ½ cup of water. Let it boil until it thickens to your desired consistency. Switch off the gadget. Garnish with chopped coriander leaves. Done!!
TEMPERING (common to both methods but OPTIONAL):
- Put a small frying pan on the stove, add all the ‘Ingredients for tempering’ and saute for 1-2 mins. Switch the flame off and transfer all the content of the pan onto the cooked lentils.
- Give a mix and take the dal into a serving dish. Done!!
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