Dosakaya Pesara pappu (Yellow cucumber in Moong Dal)

In region of Andhra Pradesh, people love to eat moong dal than toordal. . A simple and easy dish to make. It tastes very nice and can consume with rice. My mom used to fry tender green chilies in little oil and season it with salt and other spices... These fried green chilies are our best combo for moongdal. Pappu is very tasty and highly nutritious recipe especially when bored and tired of making regular dal recipes. . It requires very less ingredients and also less time to cook. Really a very simple dish and tummy friendly also. 


September month Shhhh Cooking Secretly Challenge, have discussed an interesting topic which is purely based on Andhra Cuisine.This month I have paired with Priya Mahesh,blogger at at200 deg who gave me two secret ingredients Yellow cucumber and moong dal.

Dosakaya or Yellow Cucumber is a very healthy vegetable we can make different varieties with it like pappu, pulusu, pickle and chutney. It is good for digestion. Yellow Cucumber tastes a bit sour, sometimes they come in bitter taste also.  Do not use the bitter ones, throw them.Lets get onto the recipe,

Prep time	Blending time	Serves
5 mins	20 mins	3 -4  persons

Recipe type: Kulambu varieties

Cuisine: Andhra Cuisine

Ingredients Yellow moong dal – ½  cup Yellow cucumber – 1 big Green chilies – 2 no’s Onions -2 no’s Tomatoes -1 no Red chili powder -1 tsp Turmeric powder – 1 pinch Water -1 ½  cups Seasonings Mustard seeds -1/4 tsp Cumin seeds -1/4 tsp Dry red chillis -2 no’s Hing –pinch Ghee -1 tbsp. Curry leaves –few sprigs

Method

1. Wash moong dal and soak for 5 mins and keep aside. In a heavy bottom pan heat ghee and Dry roast them on low flame till aroma comes out then add water Keep the lid of the pressure cooker and then weight.In mean time peel the skin of yellow cucumber, scrape its skin and cut in the middle and remove the seeds cut into pieces. 

2. Check for the taste, if it is lite bitter then remove seeds and use only the pieces .If it is too bitter then throw it away and take another one.Chop 1 small onion and 5 small green chilies. The most important thing is dal should be in its original texture u should not mash it.This is the perfect cooking of moongdal with veggies. 

3. Heat oil in a other pan add mustard seeds let them popup then add urad dal,crushed garlic, cumin seeds, broken red chilies and then curry leaves and let them fry till light brown color and add this to dosakaya pappu and mix well. Add salt, turmeric powder, red chili powder and mix it well, add chopped coriander leaves and cook for a couple of mins on medium flame.

4. On top of it add fresh curry leaves and coriander leaves.The final consistency of dal should not be too thick or too thin. It should be medium consistency.Now dosakaya pesara pappu is ready, transfer into a serving bowl 

Serving suggestions

Enjoy this mild dal with rotis/rice.

I love to have this dal with rice and fried chilies.

Serve hot with rice, ghee and avakaya...... delicious

Notes

We should not make dal to lose its original texture. . If u over cook dal and veggies then cucumber melts in the dal and even the dal gets mashed up.

If you want to cook this in a pressure cooker fry dal in the ghee and add water and vegetables and salt chili powder, turmeric powder and cook for 2 whistles switch off and let it cool then open the lid.