Dosakaya Pappu (Andhra Yellow Cucumber Dal)

Dosakaya, the round yellow cucumber of Andhra, is cooked rather than eaten raw. In pappu it gives the dal a fresh, slightly sour flavour. Ordinary cucumber or a firm 'Schmorgurke' works well.

Video by Amma Chethi Vanta on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 30 min
• Vegan · gluten-free
• Famous in Andhra Pradesh

Ingredients

• 150 g toor dal
• 300 g yellow cucumber (or Schmorgurke), peeled, seeded, cubed
• 1 tomato, chopped
• 3 green chillies, slit
• ½ tsp turmeric
• 1 tsp salt
• 1 tsp tamarind paste
• For tempering: 1 tbsp ghee, ½ tsp mustard seeds, ½ tsp cumin, 2 dried chillies, 4 garlic cloves crushed, 10 curry leaves, 1 pinch asafoetida

Method

1. Cook toor dal, cucumber, tomato, chillies and turmeric with 600 ml water until the dal is very soft (20 minutes or 3 whistles).
2. Mash lightly, add salt and tamarind and simmer 5 minutes.
3. Heat the ghee, fry mustard, cumin, chillies, garlic, curry leaves and asafoetida until the garlic is golden.
4. Pour over the dal and serve with hot rice and a spoon of ghee.

Tip: If your cucumber tastes bitter at the ends, cut those parts off generously.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.