Andhra style Cucumber dal / Dosakaya pappu is a super easy, quick dal recipe that can be prepared directly in a pressure cooker. Last week I had shared Karnataka style Cucumber palya / Salad Cucumber curry for rice. Its a super easy recipe. Similarly this Andhra style Dosakaya pappu is a super quick and healthy recipe with the combination of dal. I referred so many websites for this recipe and watched Vahchef’s YouTube video after a long time. 

Generally Andhra people use Yellow Cucumber for this recipe but I used Salad Cucumber as I had lots in my pantry. Even Vahchef used the Salad Cucumber in his video. So I was double happy and tried it confidently. Surprisingly it came out very well and most comforting with rice adding ghee. We all liked it. 

Friends, do try this Andhra special Dosakaya pappu recipe / Yellow Cucumber Dal for rice. You can enjoy with roti as well. Share your feedback with me!

Check out my Karnataka style Cucumber curry / Southekayi palya recipe too. 

Dosakaya Pappu | Andhra style Cucumber Dal Recipe

Dosakaya Pappu | Andhra style Cucumber Dal Recipe for rice

 

Cuisine: Andhra

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Moong dal - 2 tbsp Toor dal – 2 tbsp Cucumber – 1 or 2 ( I used Salad Cucumber) Big onion - 1 Tomato – 1 (optional) Green chilli - 1 or 2 Ginger – 1 inch piece Turmeric powder - 1/4 tsp Tamarind - small gooseberry size Salt & water - as needed To temper Ghee - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1 Crushed garlic - 10 Red chilli powder - 1/2 tsp Curry leaves - few Hing / Asafetida – a pinch Coriander leaves - to garnish

HOW TO MAKE DOSAKAYA PAPPU

1. Wash and peel the skin of Cucumber. Chop into big cubes.
2. In a pressure cooker base, take the dal, chopped cucumber, onion, tomato, green chilli, ginger, turmeric powder, salt and water.
3. Pressure cook in low flame for 2 whistles. Open the mash the dal.
4. Add little tamarind extract and boil well.
5. Temper all the ingredients given under “ To temper”.
6. Add to dal. Mix well and switch off the flame.
7. Garnish with coriander leaves. Serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Cucumber, Chop into big cubes. Wash and chop onion, tomato (optional), green chilli and ginger. In a pressure cooker base, take the washed toor dal, moong dal, chopped cucumber, onion, green chilli, ginger and tomato pieces (optional). Add required water, turmeric powder, few drops of cooking oil and salt. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash it well. Add 1/4 cup of tamarind extract and boil for few minutes. Lastly temper mustard seeds, cumin seeds, red chilli, crushed garlic, red chilli powder and hing. Saute in low flame for a minute and add to dal. Boil the dal for few minutes till it reaches a desired consistency based on the thickness you need. Switch off the flame and garnish with finely chopped coriander leaves. Mix well and serve hot with plain rice adding ghee. Enjoy !

Note

I used only one green chilli as I have added red chilli and red chilli powder. Tomato is optional. Adding tamarind extract is enough. But I used tomato as well.

  

Easy, yummy Andhra style Dosakaya pappu is ready to relish with rice.

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