Yellow cucumber/Dosakayya pappu is all time favourite dal. This dhal tastes very different and can be made quick with less ingredients.Dosakaya/Yellow cucumber is a tangy vegetable which belongs to cucumber family. It enhances the flavour the taste of the dish.Yellow Cucumber is very commonly cooked in Andhra Pradesh as Dal, Pickle . It is very commonly available in Karnataka.. Dosakai is small, round and yellow, pretty much look like a small melon. It belongs to the cucumber family.
| Ingredients | Quantity |
| Dosakaya | 1 medium |
| Toor dal | ½ cup |
| Onion | 1 no |
| Tomato | 1 medium |
| Green chilies | 3 |
| Garlic pods | 3 no’s |
| Red chili powder | ½ tbsp. |
| Coriander powder | 1 tbsp. |
| Turmeric powder | ¼ tsp |
| Tamarind | amla size |
| Salt | to taste |
Seasoning
| Oil | 1 tsp |
| Mustard seeds | 1 tsp |
| Urad dal | 1 tsp |
| Cumin seeds | 1 tsp |
| Curry leaves | few |
| Hing | pinch |
| Dry red chilli | 2 no’s |
1. Wash and peel off the Dosakai. Cut and deseed them. Add little water and pressure cook it for 2 whistles or till it gets cooked.Soak the tamarind in water for 10 minutes and squeeze the water out of it and set aside. Put the washed toor dal, turmeric, slit green chilies and water in a pressure cooker and cook for 3 whistles.
3. Adjust the salt level and tamarind level according to your taste buds. Yes, if you leave a long time, the veggie will disappear in dhal.Cook closed till cucumber becomes soft.
4.Boil for 4-5 minutes, remove from heat and garnish with coriander. The dhal should be thick. Goes well with hot rice and ghee. A simple mango or lime pickle will be awesome.
Notes
Some of them don’t throw the seeds because it belongs to the cucumber family. The water content has lots in the seeds.
Seems a traditional Dish. Like all traditional dishes, they are simply divine.
ReplyDeleteIts true Eliza...
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