Dosakaya Pappu / Yellow Cucumber Dal
South Indian style, Dal / Vegan Lentil Stew, using fresh Yellow Cucumbers. Gave both Instant Pot Pressure Cooker & Stove top methods with step wise pics, tips.
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
Please see the MAIN POST for step wise pics & tips.