Dosakaya Sambar
- 59 min
- mild
- Serves 4
Dosakaya sambar of yellow cucumber, toor dal, onion, tomato, tamarind and Cookd Sambar Masala with a tempering. Mild, serves 4, 60 minutes plus soaking.
You’ll need: Pressure Cooker
Ingredients
Toor Dal150 grams
Onion120 grams
Green Chilli6 grams
Tomato150 grams
Coriander Leaves10 grams
Curry leaves2 grams
Dry Red Chilli1 grams
Tamarind20 grams
Water, For Soaking100 ml
Turmeric Powder1.5 grams
- Dosakaya (Yellow Cucumber)300 grams
Cookd Sambar MasalaSalt2 tsp
Oil1 tbsp
Mustard Seeds1 tsp
Cumin1 grams
Asafoetida0.3 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 | 237kcal | 948kcal |
| Protein | 11g | 42g |
| Carbohydrate | 36g | 145g |
| Fat | 5.9g | 24g |
| Fibre | 8.8g | 35g |
| Sugar | 6.8g | 27g |
Cookd masalas for dosakaya (yellow cucumber)
Method
Get ready by rinsing the toor dal and washing the dosakaya, onion, green chilli, tomato, coriander leaves and curry leaves. Peel the dosakaya and taste a small raw piece; discard the whole dosakaya if it tastes bitter. Remove large seeds and cut it into medium cubes. Peel and roughly chop the onion, slit the green chillies, chop the tomato and coriander leaves, break the dry red chilli, and soak the tamarind in 100 ml warm water for 10 minutes before squeezing and straining it.
Add the rinsed dal, 600 ml water and turmeric powder to a pressure cooker. Pressure cook on medium heat for 4 whistles, about 12 minutes, until the dal is soft and mashable. Let the pressure release naturally for about 10 minutes until the pin drops, then mash the dal until smooth.
Add the dosakaya, onion, green chilli, tomato and 300 ml water to a kadai. Cook on medium heat for 10 minutes until the cucumber is tender but still holds its shape.
Add Cookd Sambar Masala, 1½ tsp salt and the chopped coriander leaves. Mix and cook on medium heat for 3 minutes until the raw smell of the masala goes.
Add the mashed dal, strained tamarind water, 250 ml water and the remaining ½ tsp salt. Mix and simmer on low heat for 7 minutes, stirring once or twice, until the sambar is smooth and lightly thick.
Heat the oil in a small tadka pan on medium heat for 1 minute until hot. Add the mustard seeds and fry for ½ minute until they splutter, then add the cumin, dry red chilli, curry leaves and asafoetida. Fry for ½ minute until the curry leaves are crisp, pour the tempering over the sambar, and mix gently.
Before you start
- How long does Dosakaya Sambar take?
- 59 minutes from start to finish. That is 15 minutes of preparation and 44 minutes of cooking.
- How many people does Dosakaya Sambar serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Dosakaya Sambar vegetarian?
- Yes. No meat, no fish and no egg.
- Is Dosakaya Sambar spicy?
- It is mild: 1 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 Sambar?
- 300 grams Dosakaya (Yellow Cucumber), 50 grams Cookd Sambar Masala, 150 grams Toor Dal, 1 grams Dry Red Chilli, 20 grams Tamarind, 120 grams Onion, and a few more listed on this page.
- Do I need a pressure cooker for Dosakaya Sambar?
- No, it is cooked in an open pot.
- How many calories are in Dosakaya Sambar?
- About 237 a serving. The full nutrition table is on this page, per serving and for the whole batch.
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