Wednesday, August 10, 2011

Dosakaya Pappu / Cucumber Dal

A large percentage of Indians are vegetarian and lentils have long been part of the indigenous diet as a common source of protein. Usually, lentils are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes such as sambar, rasam and dal, which are usually served over rice and sometimes roti. Here is how you use Lentils to prepare Dosakaya Pappu in Andhra:

Dosakaya pappu 2

Cucumber - 1 med size
Toor dal - 1/2 cup
Mustard - 1/2 tsp
Zeera - 1 tsp
Red chillies - 2
Green chillies - 4
Curry leaves - 1 sprig
Water - 2 -3 cups


  1. Wash, peel and cut cucumber into half. De-seed with fingers.
  2. Chop into small pieces.
  3. Wash dal once and add the cucumber and some green chillies.
  4. Pour water and pressure cook in a pan upto 3 whistles or until the dal cooks soft.
  5. In a heavy bottomed vessel, take this cooked dal and boil on medium flame stirring frequently. Add salt and water for desired consistency.
  6. Mean while do the seasoning with mustard, zeera, garlic, red chillies, green chillies and curry leaves.
  7. When the dal is boiling, pour this seasoning over it and let it boil for 5 more mins.

That's it! Yummy and creamy dal is ready to serve with chapathi or rice and some ghee.

Another version of this dal is making it light sweet and spicy. For this I add some tamarind juice and little jaggery to the above procedure.


I was unable to reach my mom on phone to ask for this recipe so thanks!

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