Andhra style Cucumber dal / Dosakaya pappu is a super easy, quick dal recipe that can be prepared directly in a pressure cooker. Last week I had shared Karnataka style Cucumber palya / Salad Cucumber curry for rice. Its a super easy recipe. Similarly this Andhra style Dosakaya pappu is a super quick and healthy recipe with the combination of dal. I referred so many websites for this recipe and watched Vahchef’s YouTube video after a long time.
Generally Andhra people use Yellow Cucumber for this recipe but I used Salad Cucumber as I had lots in my pantry. Even Vahchef used the Salad Cucumber in his video. So I was double happy and tried it confidently. Surprisingly it came out very well and most comforting with rice adding ghee. We all liked it.
Friends, do try this Andhra special Dosakaya pappu recipe / Yellow Cucumber Dal for rice. You can enjoy with roti as well. Share your feedback with me!
Wash and peel the skin of Cucumber. Chop into big cubes.
In a pressure cooker base, take the dal, chopped cucumber, onion, tomato, green chilli, ginger, turmeric powder, salt and water.
Pressure cook in low flame for 2 whistles. Open the mash the dal.
Add little tamarind extract and boil well.
Temper all the ingredients given under “ To temper”.
Add to dal. Mix well and switch off the flame.
Garnish with coriander leaves. Serve with plain rice adding ghee.
METHOD – STEP BY STEP PICTURES
Wash and peel the skin of Cucumber, Chop into big cubes. Wash and chop onion, tomato (optional), green chilli and ginger.
In a pressure cooker base, take the washed toor dal, moong dal, chopped cucumber, onion, green chilli, ginger and tomato pieces (optional). Add required water, turmeric powder, few drops of cooking oil and salt.
Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash it well. Add 1/4 cup of tamarind extract and boil for few minutes.
Lastly temper mustard seeds, cumin seeds, red chilli, crushed garlic, red chilli powder and hing. Saute in low flame for a minute and add to dal. Boil the dal for few minutes till it reaches a desired consistency based on the thickness you need.
Switch off the flame and garnish with finely chopped coriander leaves. Mix well and serve hot with plain rice adding ghee. Enjoy !
Note
I used only one green chilli as I have added red chilli and red chilli powder.
Tomato is optional. Adding tamarind extract is enough. But I used tomato as well.
Easy, yummy Andhra style Dosakaya pappu is ready to relish with rice.
Hello, I'm Chitra Sendhil, the writer and photographer behind this website. I started this website as a food blog in 2009 under the name "Ratatouille - Anyone Can Cook." In 2013, after purchasing my own domain, I rebranded it to "Chitra's Food Book." I am a pure vegetarian, born in Tamil Nadu, and currently residing in Bangalore, India. To learn more about me, please visit the "About Me" page. You can find all my recipes, complete with videos and step-by-step pictures, right here on my website. Mail me to chitra.ganapathy@gmail.com for your queries and feedback.
