Andhra Style Dosakaya Pappu, yellow cucumber dal is mellowy mildly spicy and extremely delicious dal recipe. Pigeon pea (toor dal) and yellow cucumber (kakdi | dosakaya) are the main ingredients in making this dal. The combination of white steamed rice, ghee and dosakaya pappu with pickle or papad is the ultimate comfort food in the world.
About This Recipe
Andhra Cuisine is rich with flavorsome dal recipes. Adding one vegetable or more vegetables to dal is an integral part of Andhra cuisine. We love to flavour our dal with seasonal produce. If we are talking about comfort food, then it is always dal, chawal, ghee and papad or pickle.
My today’s recipe of dosakaya pappu is comforting and soul satisfying Andhra special dal recipe. The combination of toor dal and cucumber is extremely drool some. In Andhra and Telangana regions, we get round yellow cucumbers. These are mildly tangy in taste. The taste of dosakaya pappu totally depends on cucumber.
If yellow round cucumber is not available, you can use oval shaped stripped (Madras Cucumber) or plain skin cucumber (Sambar Cucumber). These variety of cucumbers are little sweet in taste and may not give the dal the required tangy flavour.
One Recipe, Many Names
Dosakaya is the Telugu name for Yellow Cucumber. These are generally round with bright yellow skin color Kakdi is the Hindi name for dosakaya. These are available round the season. Southekayi (Mangalore Cucumber) is the Kannada name for yellow cucumber.
Yellow cucumber contain high water content and is low in calories. Excellent source of potassium and vitamin C. Cucumber has a cleansing action within the body. It helps in removing accumulated pockets of old waste material and chemical toxins. Without any doubt, cucumber is one of the nature’s miracle fruits.
Yellow cucumber is one of the important vegetable in South Indian cuisine. A lot of recipes are made using cucumber. Sambar, stir-fry, curry and even we add it to mutton. Dosakaya Mutton is one of my family favorite recipe.
Dosakaya Pappu – Telugu
Kakdi Dal | Kankadi Dal – Hindi
Yellow Cucumber Dal – English
Doasakaya Pappu Ingredients
Dosakaya – I prefer round, yellow and medium size cucumber (dosakaya) in making dal. This is easily available in rytu bazar, vegetable shops and sometimes in online vegetable stores too.
Peel the skin, wash it thoroughly and cut into half. Take a small piece and taste, before cutting it down into pieces. If the piece taste bitter, then discard the cucumber. Sometimes, the seeds will taste bitter. So it is advisable to taste both white color part and seeds.
If seeds are bitter, then scoop them out using a knife or spoon. Wash the cucumber again and cut into pieces. I normally, do not add cucumber seeds to dal. Adding seeds is purely optional.
Toor Dal | Kandi Puappu | Piegeon Peas – This is the main ingredient in almost all South Indian dal recipes. With earthy flavour and nutty taste, this dal imparts creamy texture to dal. Toor dal well compliments yellow cucumber and the combination of these two is extremely delicious.
Tamarind – Adds tangy taste. We south Indians like tangy tasting dal recipes. Most of the dal recipes from South India, say – sambar or tomato dal or palak dal, etc. are mildly tangy in taste.
Instead of tamarind, you can use tomato or amchur powder. There is a difference in taste, when tomato or amchur powder is added to dal.
When in season, raw mango pieces are added to bring tangy taste in dosakaya pappu. Pappu with dosakaya and mamidikaya tastes amazing. Will share the recipe soon.
Onion – Adds texture and flavour.
Green Chillies – Adds heat. Some prefer using green chillies alone in making this dal and some prefer combination of green chillies and red chilli powder.
Tempering | Tadka | Bagar is an age old process of flavoring the recipe. Whole spices, dals and herbs are fried in oil or ghee for few minutes and then poured over cooked dal.
South Indian tempering mostly consists of split urad dal, chana dal, black mustard seeds (kali sarson), cumin, curry leaves, dry red chillies and garlic.
I prefer using oil instead of ghee for tempering the dal. Tempering enhances the flavour of dal and brings out the healing powers of the ingredients.
- 1 medium sized Dosakaya/Yellow Cucumber
- 1 cup Tuvar dal/Red gram/Kandi pappu
- 1 Onion, peeled and finely chopped
- 3 Green chilies
- 3 tbsp. Tamarind extract
- 1 tbsp. Red chilli powder
- ¼ tbsp. Turmeric powder
Tempering | Tadka
- ½ tbsp. Mustard seeds
- ½ tbsp. Cumin/Jeera seeds
- 6-9 Curry leaves
- 2-3 cloves Garlic, peeled and slightly crushed
- 1 dry Red chilli
- 1 tbsp. Oil
How To Make Dosakaya Pappu
Peel, wash and cut the cucumber into half. Remove the seeds and taste the cucumber before you start to cut into pieces.
If the cucumber tastes bitter then don't use it. Cut the cucumber into 1 inch pieces and set aside.
Wash and pressure cook dal by adding sliced onions, cucumber pieces, green chilli, red chilli powder, turmeric powder, tamarind extract, water and a drop of oil.
Pressure cook for 4-5 whistles or till dal turns soft.
Leave till pressure settles. Mash the dal by adding salt and set aside.
Add oil to pan and when the oil turns warm add mustard seeds and cumin seeds.
On medium flame, fry for a minute and add crushed garlic cloves. Fry till garlic cloves start to change color.
Now add dry red chili and curry leaves. Fry till curry leaves start to change color. Carefully, pour this tempering over mashed dal.
Cover with lid and leave for 10 minutes. Remove in a serving bowl and serve warm with rice and ghee.
Add 'love' to make this dosakaya pappu taste 'YUMMY'.
Lubna's Serving Suggestions:
How To Serve Dosakaya Pappu | Kakdi Dal
Dosakaya pappu tastes best when served with steamed hot rice with a small dollop of ghee.
Dosakaya pappu can also be a part of thali. You can serve this as a side with other recipes on thali.
A simple Andhra Thali suggestion for elaborate weekend meal or Sunday meal includes,
Rice, dosakaya pappu, poori, aloo masala, sambar, rasam, omelette, drumstick raw mango curry, curd rice, papad and pickle. (You can find all these recipes on my blog)
Amount Per Serving: Calories: 291Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 25mgSodium: 811mgCarbohydrates: 29gFiber: 6gSugar: 9gProtein: 15g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.