Step by step guide to make Andhra style Dosakaya Pappu, a delicious lentil curry with yellow cucumber. In Telugu, this refers to yellow cucumber and Pappu in Telugu translates to lentils. Pappu is an integral part of any Andhra meal and is the ultimate comfort food in any Telugu household.
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The husband man studied in Warangal and spent his college years eating Pappu almost every day during his stay there. It is not a wonder that he is a huge fan of lentils and Dal or Pappu features on my menu every week.
Andhra style lentil curries are our favorite. Whenever I spot these yellow cucumbers in the nearby Indian store, I pick them up to make this creamy and filling Dal.
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What is Dosakaya?
We call these as yellow cucumbers or melon cucumbers in English. Dosakaya is a popular vegetable in the Andhra cuisine. Pachadi, Sambar and this Pappu are dishes that are made with this vegetable. Though I have never seen them in Tamil Nadu or Karnataka, I have spotted these in Gujarat.
Ingredients
Toor Dal
Toor dal or pigeon pea lentils is what is used traditionally in this recipe. To expedite the cooking process, always wash and soak the dal for at least 30 minutes before cooking.
Dosakaya
This yellow cucumber can sometimes turn out to be bitter. Choose cucumbers that do not have bruises on the skin and feel firm to touch. It should not be squishy too. Sometimes, this yellow cucumber can taste bitter. So before adding it to the dal, make sure that you taste a small piece. Discard the cucumber if it tastes bitter.
Spice powders
This recipe calls for just basic Indian spices. Red chili powder, coriander powder, turmeric powder and salt are what is needed for this simple Dal.
Oil or ghee
While most Pappu recipes are made using ghee, you can easily switch to cold pressed coconut oil for a vegan Pappu.
Poppu- Tempering
In Telugu, Poppu means tempering. This is the same concept as Tadka. May it be any Pappu, its essence lies in the Poppu. For this cucumber Dal, we will be using a combination of mustard seeds, cumin seeds and fenugreek seeds along with curry leaves and Hing for tempering.
What is asafetida?
I use pure Asafetida in my tempering. We call this as Katti Perungayam. If you are using compound Asafetida and are looking to make this Pappu gluten-free, then check the ingredients in the Asafetida to make sure there s no gluten added to the compound Asafetida.
Asafetida is generally added to Dals to reduce gassiness and flatulence. It is called Perungayam in Tamil, Kaya Podi in Malayalam and Heeng in Hindi.
Variations
Traditionally, the typical Pappu has Toor dal, Dosakaya and some whole spices along with garlic. You can also make small tweaks to this dish and give it your own touch.
- Add 1/2 cup finely chopped tomatoes along with the Dosakaya to make some Dosakaya Tomato Pappu.
- Make this Pappu with Moong dal or Masoor Dal for a different texture and taste.
- Skip the garlic for a Sattvic version of the same Pappu.
- Add 1/2 cup finely chopped onions along with the garlic for a nice flavor.
Method
You can make this recipe in three different ways. I usually follow the first method but when I m pressed for time, I use the pressure cooker or Instant pot to cook this Dal.
Chopping the Dosakaya
To begin with, wash the Dosakaya. Chop into halves and peel the outer skin. Now scoop out the seeds and chop the cucumber into cubes. Set aside.
Wash the dal well and pressure cook with water and turmeric powder for 5 whistles. Allow the pressure to release naturally. When done, open and mash the dal well.
Heat a pan with ghee or oil. Add chopped garlic and green chilis. Fry till garlic begins to brown. Now add the finely chopped tomatoes and Dosakaya. Mix well. Cook till tomatoes turn mushy and Dosakaya becomes soft.
Now add the red chilli powder, coriander powder and turmeric powder. Mix well and cook for 30 secs. Now, add the mashed toor dal, salt and mix well. Simmer for 5 to 6 minutes on medium flame.
Heat another small pan with ghee or oil. Add the mustard seeds and when they pop, add the cumin seeds and fenugreek seeds. When the cumin seeds crackle, add curry leaves and fry till wilted. Add the tempering to the dal and mix well..
Pressure cooker Pappu
Step 1
Wash the toor dal well and soak for 30 mins. Heat a pressure cooker and add the oil/ ghee. Add the mustard seeds and when they pop, add the cumin seeds and fenugreek seeds. When the cumin seeds crackle, add curry leaves and fry till wilted.
Step 2
Now, add the garlic and green chilis. Fry till garlic begins to brown. Now, add the tomatoes and chopped Dosakaya. Mix well. Add the spice powders and stir to combine.
Step 3
Drain the soaked Toor dal and add this to the pressure cooker along with water and salt. Mix well. Pressure cook for 4 to 5 whistles on medium heat. Wait for pressure to release naturally. When done, open and mash the dal well gently.
Serve hot.
Instant Pot Dosakaya Pappu
Setting and mode
Wash the toor dal well and soak for 30 mins. Insert the inner pot to the Instant pot. Plug in and turn on SAUTE mode on NORMAL for 8 mins. Wait for the display to read HOT.
Tempering
Add the oil or ghee. Next, add the mustard seeds and when they pop, add the cumin seeds and fenugreek seeds. When the cumin seeds crackle, add curry leaves and fry till wilted. Now the garlic and green chilis. Fry till garlic begins to brown.
Adding the veggies
Now, add the tomatoes and chopped Dosakaya. Mix well. Add the spice powders and stir to combine. Drain the soaked Toor dal and add this to the inner pot along with 2 cups water and salt.
Cooking time and mode
Press CANCEL. Ensure that the sealing ring has been inserted properly into the lid. Close the IP. Turn on PRESSURE COOK MODE- HIGH PRESSURE and set the timer for 10 MINS. Allow the cooking cycle to complete. When cooking is complete, wait for natural pressure release.
When the pressure releases naturally, open the lid and gently mash the dal. Garnish with finely chopped coriander leaves. Mix well. Serve hot.
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Explore More Dal Recipes
Andhra Dosakaya Pappu Recipe
Ingredients
- 3/4 cup Toor dal/ Pigeon Pea Lentils
- 2 cups water
- 1/2 tsp Turmeric powder
For the Pappu
- 1.5 tbsp Oil
- 2 tbsp chopped garlic
- 3 fresh Green chilies slit lengthwise
- 1 cup peeled and chopped Dosakaya
- 1/2 cup finely chopped tomatoes
- 1 tsp Salt or to taste
- 1 tsp Red chili powder
- 2 tsp coriander powder
- 1/2 tsp Turmeric powder
For tempering
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Fenugreek seeds
- 1 sprig Curry leaves
For Garnish
- 2 tbsp finely chopped coriander leaves
Instructions
- Wash and chop the yellow cucumber into halves and peel the outer skin.
- Now scoop out the seeds and chop the cucumber into cubes.
- Set aside.
- Wash the dal well and pressure cook with 2 cups water and turmeric powder for 5 whistles.
- Allow the pressure to release naturally.
- When done, open and mash the dal well.
- Heat a pan with ghee or oil.
- Add chopped garlic and green chilis.
- Fry till garlic begins to brown.
- Now add the finely chopped tomatoes and Dosakaya.
- Mix well.
- Cook till tomatoes turn mushy and Dosakaya becomes soft.
- Now add the red chilli powder, coriander powder and turmeric powder.
- Mix well and cook for 30 secs. Now, add the mashed toor dal, salt and mix well.
- Simmer for 5 to 6 minutes on medium flame.
Tempering
- Heat another small pan with ghee or oil.
- Add the mustard seeds and when they pop, add the cumin seeds and fenugreek seeds.
- When the cumin seeds crackle, add curry leaves and fry till wilted. Add the tempering to the dal and mix well..
Pressure cooker Pappu
- Wash the toor dal well and soak for 30 mins.
- Heat a 3 liter deep pressure cooker and add the oil.
- Add the mustard seeds and when they pop, add the cumin seeds and fenugreek seeds.
- When the cumin seeds crackle, add curry leaves and fry till wilted.
- Now the garlic and green chilis.
- Fry till garlic begins to brown.
- Now, add the tomatoes and chopped Dosakaya.
- Mix well.
- Add the spice powders and stir to combine.
- Drain the soaked Toor dal and add this to the pressure cooker along with water and salt.
- Mix well.
- Pressure cook for 4 to 5 whistles on medium heat.
- Wait for pressure to release naturally.
- When done, open and mash the dal well gently.
- Serve hot.
Instant Pot Dosakaya Pappu
- Wash the toor dal well and soak for 30 mins.
- Insert the inner pot to the Instant pot.
- Plug in and turn on SAUTE mode on NORMAL for 8 mins.
- Wait for the display to read HOT.
- Add the oil or ghee.
- Next, add the mustard seeds and when they pop, add the cumin seeds and fenugreek seeds.
- When the cumin seeds crackle, add curry leaves and fry till wilted.
- Now the garlic and green chilis.
- Fry till garlic begins to brown.
- Now, add the tomatoes and chopped Dosakaya.
- Mix well. Add the spice powders and stir to combine.
- Drain the soaked Toor dal and add this to the inner pot along with 2 cups water and salt.
- Press CANCEL.
- Ensure that the sealing ring has been inserted properly into the lid.
- Close the IP.
- Turn on PRESSURE COOK MODE- HIGH PRESSURE and set the timer for 10 MINS.
- Allow the cooking cycle to complete.
- When cooking is complete, wait for natural pressure release.
- When the pressure releases naturally, open the lid and gently mash the dal.
- Garnish with finely chopped coriander leaves. Mix well. Serve hot.
Notes
- Nutrition facts and values are shared here out of courtesy and are just a rough guideline. Please consult a qualified nutrition expert for better understanding.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
That’s an interesting story behind this delicious dal. I too love dal for its simplicity and healthiness it provides.