A tangy and comforting Andhra-style lentil curry made with yellow cucumber and pigeon peas. This simple, everyday dal is packed with flavor from a classic tempering of mustard seeds, garlic, and curry leaves. Perfect with hot rice and a dollop of ghee.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
284cal
13gprotein
43gcarbs
Ingredients
1 cup Toor Dal (Rinsed thoroughly)
1 medium Dosakaya (Peeled, deseeded, and chopped into 1-inch cubes)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
A fiery and tangy raw mango pickle from Andhra, bursting with the pungent flavor of mustard. This traditional summer pickle is a beloved South Indian condiment that pairs perfectly with hot rice, ghee, and curd rice.
Prep45 min
Cook5 min
Servings32
Serving size: 1 serving
About Dosakaya Pappu, Steamed Basmati Rice, Masala Omelette and Avakai Pickle
Fiber-rich Dosakaya Pappu with a protein-packed omelette. A quick to make, energy-giving comfort meal!
This andhra dish is perfect for lunch. With 951.8100000000001 calories and 34.019999999999996g of protein per serving, it's a muscle-gain option for your meal plan.
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2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal under cold water until the water runs clear.
Place the rinsed dal in a 3-liter pressure cooker. Add 3 cups of water and the turmeric powder.
Secure the lid and cook on medium-high heat for 4-5 whistles, approximately 15 minutes.
Allow the pressure to release naturally. Once safe, open the cooker and gently mash the dal with a ladle to achieve a creamy consistency.
2
Cook the Vegetables
To the mashed dal in the cooker, add the chopped dosakaya, onion, tomato, slit green chilies, tamarind paste, and salt.
Pour in up to 1 cup of additional water to reach your desired consistency. Stir everything together well.
Place the cooker back on the stove (without the lid) and bring to a boil. Reduce the heat and simmer for 8-10 minutes, or until the dosakaya pieces are tender but still retain a slight bite.
3
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
Add the cumin seeds, broken dry red chilies, and crushed garlic. Sauté for 30-45 seconds until the garlic is fragrant and turns light golden.
Turn off the heat and immediately add the curry leaves and hing. Be cautious as they will splutter.
4
Combine and Serve
Immediately pour the hot tempering over the simmering dal. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Let the dal rest for 5 minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, roti, or a dollop of extra ghee.
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
1 kg Raw Mangoes (Use firm, sour, dark green variety. Cut into 1-inch pieces with the kernel shell.)
150 g Mustard Seeds (To be ground into a coarse powder.)
150 g Red Chilli Powder (Use a spicy variety like Guntur for authentic heat.)
150 g Rock Salt (Or non-iodized crystal salt. Iodized salt can darken the pickle.)
100 g Garlic Cloves (Peeled but left whole.)
500 ml Sesame Oil (Also known as gingelly oil. Use cold-pressed for best results.)
25 g Fenugreek Seeds (Use whole seeds.)
2 tbsp Turmeric Powder
1 tsp Asafoetida (Also known as Hing.)
25 g Kala Chana (Optional, for added texture and flavor.)
Instructions
1
Prepare the Mangoes (Crucial Step)
Wash the raw mangoes thoroughly under running water. Wipe each mango completely dry with a clean, absorbent cloth. There should be absolutely no moisture left.
Chop the mangoes into 1-inch pieces. Traditionally, the hard inner shell of the kernel (tenka) is retained with the piece, as it adds a unique flavor. Discard the soft kernel inside.
Spread the mango pieces on a dry cloth or tray in a single layer. Let them air dry under a fan for 1-2 hours to eliminate any residual surface moisture. This step is critical for preventing spoilage.
2
Prepare the Spice Mix (Masala)
Ensure your grinder jar is completely dry. Add the mustard seeds and grind them to a coarse powder. Avoid over-grinding, which can make it bitter.
In a large, completely dry bowl or basin, combine the coarse mustard powder, red chilli powder, rock salt, turmeric powder, whole fenugreek seeds, peeled garlic cloves, and kala chana (if using).
Mix these dry ingredients thoroughly with a dry spoon until evenly distributed.
3
Combine Mangoes and Spices
Add the air-dried mango pieces to the spice mix in the basin.
When the top is about 80% set but still slightly moist, use a spatula to gently fold the omelette in half.
Press down lightly and cook for another 30-60 seconds, until the omelette is cooked through to your liking.
5
Serve and Repeat
Carefully slide the finished omelette onto a plate. Garnish with a sprinkle of fresh coriander.
Wipe the pan clean, add the remaining 1 teaspoon of ghee, and repeat the process with the rest of the egg mixture to make the second omelette.
Serve immediately with buttered toast or pav (Indian bread rolls).
Using clean, dry hands or a large dry spoon, toss everything together gently but thoroughly until every mango piece is evenly coated with the masala.
4
Temper and Add the Oil
In a small pan, gently heat the sesame oil on low heat until it is just warm to the touch. Do not let it smoke or become hot.
Turn off the heat. Add the asafoetida (hing) to the warm oil and give it a quick stir. This infuses the oil with its aroma.
Allow the oil to cool down completely to room temperature. This may take 20-30 minutes.
Pour the cooled, infused oil over the mango and spice mixture. Mix thoroughly until the oil is well incorporated.
5
Store and Cure the Pickle
Carefully transfer the pickle mixture into a sterilized, completely dry ceramic jar (bharani) or a glass jar. Do not fill it to the brim; leave about 2 inches of space at the top.
Cover the mouth of the jar with a clean, dry muslin cloth and secure it with a string. Do not use an airtight lid for the first 3 days.
For the next 3 days, once a day, use a long, clean, and dry spoon to mix the pickle from the bottom up. This ensures all pieces are submerged in the oil and spices.
By the 4th day, the mangoes will have released their juices, creating more brine, and a layer of oil will float on top. This oil layer is a natural preservative.
Taste a tiny bit of the masala. If needed, you can add more salt at this stage. Secure the jar with its airtight lid and store it in a cool, dry place.
Let the pickle cure for at least 2 weeks before consumption for the flavors to mature and the mango pieces to soften slightly. It will taste even better after a month.
