Dosakaya Pappu - Yellow Cucumber in Lentils - Dal - Andhra Telugu Recipes - Indian Vegetarian Food

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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014

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Recipe Text

Serves: 2


    • Pigeon Peas (Arhar Dal) – 60gms (1/4Cup)
    • Dosakaya(Yellow Cucumber) – 1(300gms)
    • Fenugreek Seeds – 3 Seeds
    • Black Gram – 1 1/2tsp
    • Mustard Seeds – 3/4tsp
    • Cumin Seeds – 3/4tsp
    • Green Chilies – 3 (10gms)
    • Salt - To Taste
    • Asafoetida – 1/8tsp
    • Red Chilli Powder – 1/8tsp
    • Turmeric Powder – 1/8tsp
    • Curry Leaves – Few
    • Water - 125ml
    • Oil – 1Tbsp

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Take Pigeon peas in a bowl and wash them. Add measured water to this dal and keep aside. Wash the Dosakaya and peel it. Before cutting it into pieces first taste it for bitterness. Then cut into medium sized pieces. Add these pieces to the dal. Wash and slit green chillies. Add these chilies to the dal.  Place this bowl in a pressure cooker and cook. After you hear the first whistle of pressure cooker, lower the flame and cook for 15 minutes. Once the pressure of the pressure cooker goes down, remove the bowl and discard the cooked green chilies.


    Heat a pan and add oil to it. When oil is hot add fenugreek seeds and black gram. Fry stirring till seeds start changing color. Then add mustard seeds and cumin seeds. Fry stirring till the seeds crackle. Now add asafoetida and curry leaves. Fry well. Now add the cooked dal and mix well. Then add the turmeric powder, red chilli powder and salt and sufficient water (50ml) to get the desired consistency. Mix well. Cook the dal for a minute, stir once and transfer to a serving bowl and serve hot with plain rice.

    Points To Remember:

    At times the dosakaya would be bland and at times it would be sour. So taste it and then accordingly add the chilies and salt to get the right taste.

    In olden days they used to add tamarind pulp to bring the sourness—but this gives a dark color to the dal. So if it is too bland add some citric acid to enhance taste along with the flavor of dosakaya.


    Curry leaves are rich in Vitamin A. Many people remove them while eating. So next time you think of adding curry leaves to your dish, first chop them well. Fry these chopped curry leaves along with the seasonings. This way it is difficult for people to separate them while eating.  Instead of popping Vitamin tablets it is better to eat what is available naturally. The taste of the dish is enhanced due to the aroma of curry leaves. So don’t waste them by throwing away.


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    Arun Pamulapati 2 years ago

    Chala bavundi , thank you.