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Dosakaya Pappu

Published: | LAST UPDATED ON: May 6, 2023 by Lubna Karim

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.

Andhra yellow cucumber dal recipe

Love Dosakaya Pappu? Then, I am sure you will love these Andhra special pappu recipes. Mudda Pappu, Bachali Kura Pappu, Chukka Kura Pappu, Gongura Pappu and Andhra Tomato Pappu.

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.

Andhra Comfort Food On Plate
On the plate, steamed white rice, dosakaya pappu (yellow cucumber dal), dosakaya pachadi, chicken sukka and papad.

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

Andhra Yellow Cucumber

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

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.

Dosakaya Pappu Recipe

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Yield: 4

Andhra Style Dosakaya Pappu Recipe

tasty dosakaya pappu

Andhra Style Dosakaya Pappu, yellow cucumber dal is soft, mildly spicy and extremely delicious dal recipe. Pigeon pea (toor dal) and yellow cucumber (Madras Cucumber) 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.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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
  • Salt

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

Instructions

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'.

Notes

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.

For every day meal, you can serve dosakaya pappu with rice, pickle, papad and any veg or non-veg fry like aloo fry, kurkuri bhindi or mutton keema fry or prawn masala or chicken sukka or shamiya.

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)

Nutrition Information:

Yield:

4

Serving Size:

1
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.

Tried this recipe?

Did you make this recipe? Tag @lubnakarim06 on Instagram or hashtag it #yummyfoodlubna

© Lubna Karim
Cuisine: Indian / Category: Dal Recipes

Comments

  10. MamaFaMi says

    Congratulations on your recent success. You deserve it dear.

    Your dosakaya pappu if eaten with pharata will be an absolutely perfect combination huh?

    Reply

  11. Natashya says

    I always know that I can come here for lots of delicious and healthy dal recipes!
    Congrats for being one of the Super Contributors!

    Reply

  32. Suparna says

    Hi Lubna,
    Congratulations on winnin!
    Adding cucumber is new to me.am sure it must be tasting yummy and cool as a cucumber 🙂 lovely pics.
    TC

    Reply

  33. VG says

    Lu, Congrats on your win. You’re a great cook and it is no wonder to me that you won. And today’s post is a testament to that. Pls come over to my blog and collect your award.

    Reply

  35. n33ma says

    Wish you a very happy Womens day too.
    I didnt know that we get dosakaya in Blore,my telegu friend makes this and I love it.Looks delicious.Will be so good with rice and pickle………slurrrrrpppppp

    Reply

  37. Sahaja says

    mumy i am missing indian food…..can i be ur guest??

    am in hotel now and all i get is , cheese and garlic sauce with cucumber, brinjal and tomato each one piece…mummyyyyyyyy

    Reply

  40. Gita's Kitchen says

    I have never tried making dal with dosakya…it looks so yummy and colorful..will have to try this one soon…Please trail back to my blog. I have something waiting for you 🙂

    Reply

  49. Kitchen Flavours says

    Thank you Priyanka, Trupti, Deepa, Sharmi, Uma, Madhumati, Paru, Priya, Mandira, Pooja, Varsha, Poornima, Uj, Food, Bee, Preety, Suparna, VG, A&N, Neema, Deesha, Sahaja, Madhavi, Mahimaa, Gita, Hema, Divz, Vibaas, Preety, Hema, Yasmeen, Homecooked and Premyscakes.

    Reply

  50. TBC says

    I’m always looking for new ways to make dal. This sounds good, but I’ve not seen dosakkai around here.

    Reply

  52. mehak kashish says

    attractive piece of information, I had come to know about your blog from my friend arjun, ahmedabad,i have read atleast eleven posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a lot once again, Regards,
    dosakaya pachadi

    Reply

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