Dosakaya Pappu or Yellow Cucumber Dal is a popular, tasty South Indian variety that goes very well with rice.
Ingredients
1 small yellow cucumber
1 cup toor dal (Kandi Pappu)
3-4 green chilies
5-6 garlic cloves
small lemon size tamarind
1 tsp mustard seeds
1 tsp cumin seeds
1/8 tsp fenugreek seeds
3-5 red chilies
a pinch of hing or asafoetida
a few curry leaves
a pinch of turmeric powder
some salt to taste
Preparation
Cook toor dal in the pressure cooker until it is done.
You may use your own method to cook dal.
Wash cucumber, peel and cut into small pieces.
cut green chili length wise.
Cut or chop garlic.
Cut red chili into small pieces.
Soak tamarind in water and extract juice from it.
1 small yellow cucumber
1 cup toor dal (Kandi Pappu)
3-4 green chilies
5-6 garlic cloves
small lemon size tamarind
1 tsp mustard seeds
1 tsp cumin seeds
1/8 tsp fenugreek seeds
3-5 red chilies
a pinch of hing or asafoetida
a few curry leaves
a pinch of turmeric powder
some salt to taste
Preparation
Cook toor dal in the pressure cooker until it is done.
You may use your own method to cook dal.
Wash cucumber, peel and cut into small pieces.
cut green chili length wise.
Cut or chop garlic.
Cut red chili into small pieces.
Soak tamarind in water and extract juice from it.
Procedure
Put a pan on the stove on medium heat.
Take 2 table spoons of oil or ghee. In this case I took 1 tbsp oil and 1 tbsp ghee or clarified butter.
when the oil is hot add mustard seeds,cumin seeds and fenugreek seeds.
When the mustard seeds starts spluttering add green chili and garlic.
When the garlic is turning light brown add red chili.
When the red chili about to change color, add hing and curry leaves.
Then add cucumber and give a stir. Add turmeric powder and salt.
Give another stir, add a cup of water, cover and cook for 3-5 minutes.
After 5 minutes open the lid and add cooked toor dal and tamarind juice. Add more water for your desired consistency and adjust salt.
After adding the tamarind juice let it cook on low to low medium for about 10 minutes.
After 10 minutes turn off the stove. Serve with whole grain brown rice.
Helpful tips
Since cucumber is not as sour as mango we need to add tamarind. Otherwise dal will not be tasty.
You can make tamarind paste ahead of time and store in the refrigerator. You may watch my video on "how to make tamarind paste."
Health information
Toor dal is a good source of protein and fiber.
You may also like to see
Put a pan on the stove on medium heat.
Take 2 table spoons of oil or ghee. In this case I took 1 tbsp oil and 1 tbsp ghee or clarified butter.
when the oil is hot add mustard seeds,cumin seeds and fenugreek seeds.
When the mustard seeds starts spluttering add green chili and garlic.
When the garlic is turning light brown add red chili.
When the red chili about to change color, add hing and curry leaves.
Then add cucumber and give a stir. Add turmeric powder and salt.
Give another stir, add a cup of water, cover and cook for 3-5 minutes.
After 5 minutes open the lid and add cooked toor dal and tamarind juice. Add more water for your desired consistency and adjust salt.
After adding the tamarind juice let it cook on low to low medium for about 10 minutes.
After 10 minutes turn off the stove. Serve with whole grain brown rice.
Helpful tips
Since cucumber is not as sour as mango we need to add tamarind. Otherwise dal will not be tasty.
You can make tamarind paste ahead of time and store in the refrigerator. You may watch my video on "how to make tamarind paste."
Health information
Toor dal is a good source of protein and fiber.
You may also like to see
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