Dosakaya Pappu (Lemon / Yellow Cucumber Lentil Stew)

by Inherited Seeds

Dosakaya, also known as yellow cucumber or melon cucumber, is a staple in Andhra cuisine, cherished for its crisp texture and subtle flavor. It's commonly used in dishes like pappu (lentil stew), curries, chutneys, and pickles.

Servings: 4 | Preparation Time: 15 minutes | Cooking Time: 30 minutes

Ingredients:

  • 1/2 cup toor dal (split pigeon peas)
  • 1 medium dosakaya (yellow cucumber), peeled, deseeded, and cut into cubes
  • 1 medium onion, finely chopped
  • 1 medium tomato, chopped
  • 2-3 green chilies, slit lengthwise
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon tamarind paste (adjust to taste)
  • Salt to taste

For Tempering:

  • 1 tablespoon oil or ghee
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon urad dal (split black gram)
  • 1 teaspoon chana dal (split Bengal gram)
  • 2 dried red chilies
  • A pinch of asafoetida (hing)
  • A few curry leaves

Instructions:

Step 1: Cook the Lentils

  1. Rinse the toor dal thoroughly under running water.
  2. In a pressure cooker, combine the rinsed dal with 2 cups of water and a pinch of turmeric powder.
  3. Cook for 3-4 whistles until the dal is soft and mushy.

Step 2: Prepare the Dosakaya

  1. While the dal is cooking, peel the dosakaya, remove the seeds, and cut it into bite-sized cubes.

Step 3: Combine Dal and Dosakaya

  1. Once the pressure releases naturally, open the cooker and mash the dal slightly.
  2. Add the dosakaya pieces, chopped tomato, green chilies, red chili powder, and salt to the cooked dal.
  3. Add 1 cup of water to adjust the consistency.
  4. Place the cooker back on the stove and cook on medium heat until the dosakaya becomes tender (about 10-15 minutes).

Step 4: Add Tamarind

  1. Stir in the tamarind paste and let the stew simmer for an additional 5 minutes.

Step 5: Prepare the Tempering

  1. In a small pan, heat oil or ghee over medium heat.
  2. Add mustard seeds and let them splutter.
  3. Add cumin seeds, urad dal, chana dal, dried red chilies, asafoetida, and curry leaves. Sauté until the dals turn golden brown.

Step 6: Combine and Serve

  1. Pour the tempering over the prepared dal and mix well.
  2. Serve hot with steamed rice and a dollop of ghee.

Serving Suggestions:

  • With Rice: Serve Dosakaya Pappu over steamed white rice, accompanied by a side of pickle or papad for a traditional Andhra meal.

Storage Tips:

  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently on the stovetop or microwave before serving.

Cooking Tips:

  • Always taste a small piece of dosakaya before cooking, as some may have a bitter taste.
  • Adjust the quantity of tamarind and chili powder to suit your taste preferences.

Dosakaya Pappu is a comforting dish that brings the authentic flavors of Andhra cuisine to your table. Its combination of protein-rich lentils and hydrating cucumber makes it both nutritious and satisfying.

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