Dosakaya Pappu

Dosakaya Pappu Recipe – Andhra style yellow cucumber dal to serve with rice or Chapathi. Andhra style dal recipes are mostly made with leafy greens or vegetables like Palak, Methi, Gongura, tomato, gourds and cucumber. There are a few different ways of preparing Pappu. One common method is to add all the ingredients and pressure cook. Then mash and temper. Ingredients like green chilies, chili powder, ginger, garlic, tamarind and ghee are used to suit one’s taste.

Recipe Comments

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To make andhra pappu, most people use a lot of red chili powder, green chilies and tamarind to make it sour and hot. Due to these ingredients, the dish gets a deep orange to red color.

I have shared a lot of andhra pappu recipes on this blog, but none have that kind of a color since I rarely use lot of tamarind and chili powder. Dal turns acidic with the addition of tamarind, chili powder and is not easy on the tummy especially if consumed regularly.

To get a village style dosakaya pappu, all you need to do is, just add more chili powder and tamarind in this recipe. You may also like to check this dosakaya pachadi recipe.

You can find more andhra dal recipes,
sorakaya pappu
menthi kura pappu
gongura pappu
palakura pappu
mamidikaya pappu
tomato dal

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Recipe Card

Dosakaya Pappu

5 from 7 votes

Simple dosakaya pappu is a andhra style dal recipe made with cucumber and lentils. It is served with chapathi or rice and ghee.

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Cook ModePrevent your screen from going dark

For best results follow the step-by-step photos above the recipe card

Prep Time7 minutes minutes

Cook Time23 minutes minutes

Total Time30 minutes minutes

Servings4

AuthorSwasthi

Ingredients (US cup = 240ml )

• ▢ ¾ cup dal or pappu (toor dal or moong dal or a mix)
• ▢ 2 ¼ cups water
• ▢ 1 ½ to 2 cups dosakaya or chopped cucumber
• ▢ 1 small onion sliced (optional)
• ▢ 1 medium tomato chopped (optional)
• ▢ 2 green chilies
• ▢ salt as needed

To Temper

• ▢ 2 garlic cloves crushed
• ▢ ½ tsp mustard
• ▢ ½ tsp cumin or jeera
• ▢ 1 to 2 tbsp ghee or oil
• ▢ 1 red chili broken
• ▢ ½ tsp red chili powder optional
• ▢ 1/8 tsp turmeric
• ▢ 1 sprig curry leaves
• ▢ pinch asafoetida or hing

Instructions

• ▢
  Wash dal few times till the water runs clear.
• ▢
  Wash and peel Cucumber / dosakaya. Cut to quarters, remove the seeds and discard. Chop and add them to the cooker.
• ▢
  Add dal, cucumber, sliced onion, chopped tomato and green chili to the cooker. Pressure cook for 1 to 3 whistles depending on the kind of cooker you use.
• ▢
  If using tamarind, soak it in 4 tbsps water and extract thick juice.
• ▢
  When the pressure releases, Add salt and mash the dal.

Temper Dosakaya Pappu

• ▢
  Heat ghee or oil in a pan, add red chili, mustard and cumin. 
• ▢
  When they crackle, add garlic and curry leaves. Allow the curry leaves to turn crisp.
• ▢
  Reduce the flame to low. Then add hing, chili powder, turmeric and salt to the hot ghee.
• ▢
  If using tamarind, you can pour the tamarind juice to the pan and quickly pour everything to the dal.
• ▢
  Stir and cook for a while until the raw smell of chili powder goes off. Dosakaya pappu is ready to serve with rice or chapathi.

Notes

Do not use tomato or tamarind if using sour cucumbers. Pappu may turn very sour.
You can also squeeze off little lemon juice just before serving. But skip tomato and tamarind.

NUTRITION INFO (estimation only)

Nutrition Facts

Dosakaya Pappu

Amount Per Serving

Calories 217 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 19mg6%

Sodium 311mg14%

Potassium 514mg15%

Carbohydrates 26g9%

Fiber 12g50%

Sugar 3g3%

Protein 10g20%

Vitamin A 250IU5%

Vitamin C 32.7mg40%

Calcium 40mg4%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.

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