Dosakaya Pappu
- 40 min
- medium
- Serves 4
Dosakaya pappu made with toor dal, yellow cucumber and a chilli tempering. Mild vegetarian Andhra main course for 4, ready in about 55 minutes.
You’ll need: Pressure Cooker
Good for: Lunchbox, Summer
Ingredients
Water, For Soaking200 ml
Toor Dal, Soaked130 grams
- Dosakaya (Yellow Cucumber), Cubes300 grams
Green Chilli, Slit15 grams
Turmeric Powder1 grams
Salt2 tsp
Oil3 tsp
Mustard Seeds½ tsp
Cumin1 tsp
Dry Red Chilli, Halved2 grams
Garlic, Thinly Sliced30 grams
Curry leaves1 grams
Asafoetida0.2 grams
Coriander Leaves, Finely Chopped4 grams
Cooking for someone with an allergy? Read every ingredient above. We have not finished checking allergens on this recipe.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 165kcal | 660kcal |
| Protein | 8.1g | 32g |
| Carbohydrate | 23g | 91g |
| Fat | 4.9g | 20g |
| Fibre | 5.5g | 22g |
| Sugar | 0.4g | 1.6g |
Cookd masalas for dosakaya (yellow cucumber)
Method
Taste a small piece of yellow cucumber first. If it is bitter, do not use it. Rinse the toor dal and soak it in water for 15 minutes. Meanwhile, peel the yellow cucumber, remove the seeds and cut it into small cubes. Wash the curry leaves and pat them dry.
Drain the dal and add it to a pressure cooker with yellow cucumber, green chillies, turmeric, salt and water. Pressure cook on medium flame for 3 whistles, about 12 minutes, until the dal and cucumber are very soft. Let the pressure release naturally for about 10 minutes before opening the cooker.
Mash the cooked dal and cucumber with a ladle until mostly creamy, leaving a few soft cucumber pieces. Simmer on low flame for 3 minutes until the pappu is thick but easy to pour.
Heat oil in a small kadai on medium flame. Add mustard seeds and let them pop, then add cumin, dry red chillies, garlic, curry leaves and asafoetida. Fry for 2 minutes until the garlic is lightly browned and the curry leaves wilt.
Pour the hot tempering into the pappu carefully. Add the remaining salt and coriander leaves, then simmer on low flame for 1 minute until mixed well. Serve hot with rice or chapathi.
Before you start
- How long does Dosakaya Pappu take?
- 40 minutes from start to finish. That is 12 minutes of preparation and 28 minutes of cooking.
- How many people does Dosakaya Pappu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Dosakaya Pappu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Dosakaya Pappu spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Dosakaya Pappu?
- 300 grams Dosakaya (Yellow Cucumber), 130 grams Toor Dal, 2 grams Dry Red Chilli, 15 grams Green Chilli, 1 grams Turmeric Powder, 30 grams Garlic, and a few more listed on this page.
- Do I need a pressure cooker for Dosakaya Pappu?
- Yes, this one is cooked under pressure.
- How many calories are in Dosakaya Pappu?
- About 165 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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