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Green Cucumber Lentil Dal / Keera Dosakaya Pappu (Stove Top, Instant Pot Methods)

VegCookBook by Praveena
Keera Dal, a South Indian style, Dal / Pappu / Vegan Lentil Stew, using Green Cucumber / Keera Dosakaya and lentils. Recipe below has step wise pics and tips for both Instant Pot Pressure Cooker & Stove Top Methods.
5 from 2 votes
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Prep Time 3 minutes
Course Accompaniment, Side Dish
Cuisine South Indian
Servings 4 people

Equipment

  • 1 Sauce Pan / Vessel (for stove-top method)
  • 1 Instant Pot or Electric Pressure Cooker (for IP method)
  • 1 Small Frying pan (for tempering)

Ingredients
  

  • 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)

Instructions
 

PREP WORK:

  • 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 KEERA DOSAKAYA PAPPU: (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 GREEN CUCUMBER DAL:(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!!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!
Keyword Indian Dal with Green Cucumber, Instant Pot Yellow Dal recipe, Vegan Lentil stew recipe