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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.
For 4 servings
Pressure Cook the Dal
Cook the Vegetables
Prepare the Tempering (Tadka)
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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.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 264.26 calories per serving with 11.29g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve
Replace toor dal with masoor dal (red lentils) for a quicker cooking time or moong dal for a lighter version.
Add other vegetables like drumsticks (murungakkai) or bottle gourd (lauki) along with the dosakaya.
Increase the number of green chilies or add 1/2 teaspoon of red chili powder along with the turmeric for extra heat.
For a satvic version, you can omit the onion and garlic. The dish will still be flavorful from the other spices.
Toor dal is a protein powerhouse, essential for muscle repair, growth, and overall body function, making this dish a great option for vegetarians and vegans.
The combination of lentils and dosakaya provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Dosakaya is a good source of Vitamin C and potassium, while tomatoes provide lycopene. Spices like turmeric offer anti-inflammatory benefits.
Yellow cucumber (dosakaya) has high water content, which helps in keeping the body hydrated, especially during warmer months.
Dosakaya is a type of yellow cucumber native to Andhra Pradesh and other parts of South India. It has a round or oval shape, yellow skin, and a tangy, slightly sweet taste. It's a key ingredient in many Andhra dishes like pappu, pachadi (chutney), and curries.
Bitterness can sometimes occur in cucumbers. It's always a good practice to taste a small piece before cooking. If it's slightly bitter, peeling the skin thicker and removing all the seeds can help. If it's very bitter, it's best to discard it to avoid ruining the dish.
Yes, you can. Cook the rinsed toor dal in a heavy-bottomed pot with water until it's completely soft and mushy. This will take about 45-60 minutes. You may need to add more water during cooking. Then, follow the rest of the steps as instructed.
A single serving of Dosakaya Pappu (approximately 1 cup or 390g) contains around 280-320 calories. The exact count depends on the amount of ghee used and the size of the vegetables.
Yes, it is a very healthy and balanced dish. It's an excellent source of plant-based protein and dietary fiber from the lentils, and provides vitamins and minerals from the vegetables. Using ghee in moderation adds healthy fats.
Store any leftover Dosakaya Pappu in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat thoroughly on the stovetop or in the microwave before serving.