Dosakaya Pappu
Dosakaya pappu is a hearty curry made with toor dal, cucumber, and a few basic staple Indian spices. It is a vegan one-pot curry perfect for a weekday meal and pairs wonderfully with rice.
Servings: 6 people
Calories: 251kcal
Equipment
- 1 Ceramic Pot
- 1 Ladle
- 1 Spoon
- 1 Bowl
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 325 gms Cucumber
- 335 gms (or) 1.5 cups Toor dal
- 6 cups Hot water
- ¼ Teaspoon Oil
- ½ Teaspoon Turmeric powder
- 9 Green chillies adjust to your spice levels
- Salt as required
- 1 medium Tomato chop into big slices
- 20 gms Tamarind
For Tadka
- 1 Tablespoon Oil
- 1 Teaspoon Mustard seeds
- 1 Teaspoon Cumin seeds
- 1 Teaspoon Urad dal
- 3 Dry red chillies each broken into 3 pieces
- big pinch Asafoetida/ Hing
- a few Curry leaves
Instructions
- Put toor dal in a bowl, rinse it 2-3 times with cold water, and set it aside.335 gms (or) 1.5 cups Toor dal
- Wash, peel the skin and cut the cucumber in half. Scoop out the seeds and then cut each half into small cubes.325 gms Cucumber
- Use a kettle to boil water, then pour it into the pot and heat over medium heat.6 cups Hot water
- Add washed toor dal, oil, turmeric powder, and green chillies. Stir and cover with a lid.¼ Teaspoon Oil, ½ Teaspoon Turmeric powder, 9 Green chillies
- Cook for 10-12 minutes, stirring often, until the dal is half cooked.
- When the dal is half cooked, mix in the chopped cucumber and tomato, cover with the lid, and cook for an additional 10 minutes or until the dal is soft.325 gms Cucumber, 1 medium Tomato
- Stir in tamarind and salt, then cook for a couple more minutes.Salt, 20 gms Tamarind
- Turn off the heat and use a stick blender to blend the dal.
- To make tadka, heat oil in a small pan over medium heat.1 Tablespoon Oil
- Once the oil is hot, let mustard, cumin seeds, and urad dal splutter in it.1 Teaspoon Mustard seeds, 1 Teaspoon Cumin seeds, 1 Teaspoon Urad dal
- Add red chillies and asafoetida, then cook for a minute until red chillies release pungent aroma.3 Dry red chillies, big pinch Asafoetida/ Hing
- Add curry leaves and stir well and switch the heat off.a few Curry leaves
- Pour the tadka into the pot of cucumber dal along and stir well to combine.
- Relish piping hot Andhra style yellow cucumber dal with steamed rice and any side dish of your choice.
Notes
Ratio: For 1 cup of dal, 4 cups water is required. However, the ratio could differ depending on the consistency you want. For a dal with a thin, flowing consistency, you might have to increase the amount of water. Slightly reduce water for a thicker dal.
Pot: Lentils tend to double or triple in size while cooking, so use a pot that is of considerable size.
Lid: Do not leave the pot covered with a lid for too long, as the dal might boil over and spill. It's necessary to take the lid off and stir the dal at regular intervals.
Cooking Time: The cooking time of the dosakaya tomato pappu varies based on burner settings and dal quality.
Oil: Olive oil is my preferred choice for everyday cooking, as well as in this recipe. However, you could use any cooking oil like sunflower, peanut, or vegetable oil instead.
Nutrition
Calories: 251kcal | Carbohydrates: 43g | Protein: 14g | Fat: 4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 215mg | Potassium: 158mg | Fiber: 12g | Sugar: 6g | Vitamin A: 230IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg
