Cucumber Dal

19 Jul

dosakaya_pappu
Dosakaya Pappu

Ingredients:

Toor dal/ kandi pappu 1 and 1/2 cups
Yellow cucumber/ Dosakaya 1
Green chillies 6
Tamarind 1 inch sized ball
Turmeric powder a pinch
Salt to taste

Talimpu:

Mustard seeds 2 tsps
Cumin seeds 1 tsp
Broken red chillies 4
Curry leaves 4
Garlic pods 4
Hing/ Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Wash, peel and chop yellow cucumber into inch sized cubes.

Pour 4 cups of water and cook washed dal for 2-3whistles in a pressure cooker.

Remove stems and cut green chillies into halves.
Peel and crush garlic pods.

In a deep pan, heat oil on medium low heat, and then add crushed garlic pods.
When garlic pods turn light brown, add mustard seeds, cumin seeds, broken red chillies, curry leaves, hing and green chillies.
When chillies start to burn, add chopped cucumber cubes, tamarind, turmeric and salt.
Cook covered until the cucumber gets soft.
Finally add cooked toor dal and bring to quick bubble.
Serve with rice or roti.

Notes: Taste the cucumber in the beginning to make sure its not sweet.

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8 Responses to “Cucumber Dal”

  1. Saju July 19, 2007 at 9:27 am #

    lovely! My mom makes a similar dish with dhoodi (bottle gourd) and channa dal.
    yummy
    will try your version

  2. Dee July 19, 2007 at 9:46 am #

    I love dosakaya pappu raji.Its my altime favourite

  3. Asha July 19, 2007 at 9:55 am #

    I don’t get Dosakai here but I bought in Raleigh once,love the veggie.Dal looks yum:)

  4. sra July 19, 2007 at 10:01 am #

    Raji, I’m not used to hing so I don’t really know but I’ve read that hing and garlic don’t go together. You’ve used both in the recipe – do both the tastes come through? Just curious to learn from somebody who’s breaking the ‘rules’. 😀

  5. anusharaji July 19, 2007 at 11:23 am #

    @saju thats true….same method for bottle gourd.
    @dee dosakaya avakaya is my fav.
    @asha i found them fresh for the first time…..so couldnt wait to cook 😉
    @sra thats right. it sure is a rule. since cucumber doesnt have any strong flavour to it, adding hing gives u that extra spice and aroma. i say ” break the rules” for reason 🙂
    nice comments btw

  6. Mythili July 19, 2007 at 3:19 pm #

    Raji –

    Coincidence…. I just cooked this lip-smacking dal for lunch today 😀 😀

  7. Suma Gandlur July 19, 2007 at 4:52 pm #

    Wish i could find dosakai here. I have to use the regular green cucumber.

  8. swathi May 8, 2011 at 8:47 pm #

    thank u so much…my husband likes dosakaya pappu…2day am gng 2 cook….hope so it will be fine

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