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Dosakaya Pappu / Yellow Cucumber Dal

VegCookBook by Praveena
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.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Accompaniment, Main Course, Side Dish
Cuisine Indian, South Indian
Servings 4 people

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)
  • 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)
  • 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.
Keyword dosakaya pappu in instant pot, indian yellow cucumber dal recipe, instant pot lentils recipe