Sunday, June 3, 2007

Dosakaya Pappu - (Cucumber Dal)

Dal is a very important in almost every andhra family. They form a very important source of protein in vegetarian diet especially. Pappu with dosakaya tastes really good and yummy.


1 cup of Toor dal/kandi pappu
1 Dosakaya
1 small sized Onion, cut into pieces
4 to 5 Green chillies, cut into pieces
1 lemon sized Tamarind, soaked in a cup of water
few Coriander leaves
a pinch of Turmeric
Salt to taste

For seasoning:
1 tbsp of Oil
1/2 tsp of each Mustard seeds, Cumin seeds
2 to 3 Garlic florets
few red Chilli pieces
few Curry leaves
Hinge, if u prefer


It is very important to select a good dosakaya, if you want your dal to taste really good. Select one which is raw and yellow. When you touch, it should not be too soft. Now wash and cut the dosakaya into pieces without peeling the skin. Also do not de-seed it. The dal absorbs the taste of dosakaya so well, if you don't peel and leave the seeds. Wash toor dal and mix with dosakaya, onion and green chilli pieces. Add 3 cups of water and pressure cook for about 4 whistles.

Let it cool and take the dal out, add turmeric, salt, mix well and cook on medium flame for about 10 minutes. Add little water if required. While mixing, take care that you do not mash the dosakaya too much. Now take the soaked tamarind and squeeze the juice and add it to the dal and cook for 15 to 20 minutes or until you get your preferred consistency. Turn off the flame and prepare the seasoning. Heat oil on low flame, add garlic first and fry for half a minute and then add mustard seeds, cumin seeds, curry leaves, red chilli pieces and finally hinge one by one. Turn off the flame and add it to the dal and mix well. Sprinkle with few coriander leaves on top. Your dal is ready and it is best enjoyed with rice.