Dosakaya Pappu Yellow Cucumber Dal Recipe

Today we'll learn how to make Dosakaya Pappu, a flavorful dal made with cucumber. This delicious recipe pairs perfectly with rice and some vadiyalu for a satisfying lunch or dinner. Both kids and adults will adore the spicy yet refreshing taste brought by the cucumber. #hyderabadiruchulu #dosakayapappu #pappudosakaya #dosakaya #cucumber #cucumberrecipe #yellowcucumber #hyderabadiruchulu #telugufood #telugurecipes #telugu #recipe #recipes

If you've tried this recipe before, let me know in the comments below.

Here's how to make Dosakaya Pappu:
Start by peeling and dicing the cucumber. You can optionally remove the seeds at this stage.
In a pressure cooker, add 1 cup of toor dal (split pigeon peas) and wash it twice.
Now, add 2 cups of water to the dal along with the diced cucumber pieces, 2 diced tomatoes, 4-5 diced green chilies, 10 grams of tamarind, 1/4 tsp of fenugreek seeds, 1/2 tsp of cumin seeds, and 1 tsp of oil. Close the lid.
Cook the mixture for 4-5 whistles in the pressure cooker.
Once the cooker cools down, open the lid and coarsely mash the dal mixture, ensuring the cucumber pieces remain intact.
Add salt to taste and chili powder as if required
Adjust the consistency by adding water as desired.
Now, let's prepare the tempering. Heat 2 tbsp of oil in a pan.
Add 1/2 tsp of mustard seeds and 1/2 tsp of cumin seeds to the hot oil.
Next, add 2 dried chilies and fry them until they change color.
Add 2-3 coarsely ground garlic cloves and fry them.
Incorporate 1/2 cup of curry leaves into the tempering mixture. You can also add a pinch of asafoetida (hing) at this stage.
To this tempering, add the cooked lentil mixture along with some water. Let it cook for a minute.
Finally, sprinkle some fresh coriander leaves on top.
Your delicious Dosakaya Pappu is now ready to be served! Enjoy it with rice and a fried side dish.

INGREDIENTS
Cucumber
Toor Dal - 1 cup
Fenugreek Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Tomatoes - 2
Green Chilies - 4-5
Tamarind - 10 grams
Curry Leaves - 1/2 cup
Oil - 1 tsp
Salt
Asafoetida (Hing) - a pinch (optional)
Coriander Leaves - for garnishing

For Tempering
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Garlic Cloves - 2-3
Dried Chilies - 2
Oil