Dosakaya Pappu - Yellow Cucumber Dal Recipe

 

Ingredients

• Dosakaya - 1 (medium size)
• Toor Dal - 1 cup
• Green Chilli - 2 (cut into pieces)
• Inguva Karam - 2 tsp
• Tamarind Pulp - 1tbsp
• Salt - 1 tsp
• Turmeric - 1/8 tsp
• Curry Leaves - 1 spring
• Rice Flour - 1 tsp
• Water - 1/4 cup
• Seasoning -  Mustard Seeds - 1/4 tsp, Fenugreek Seeds (Methi) - 1/8 tsp, Oil - 2 tsp

Preparation

1. Wash, peel and cut Dosakaya into 1/2" slices, then each slice into pieces of 1" length.
2. Cook Dal in a bowl and Dosakaya pieces (including seeds) and green chilli in another.
3. Add Inguva Karam, tamarind pulp, turmeric and salt to cooked Dal. Blend.
4. Heat a thick-bottomed vessel with oil on medium flame.
5. When oil is warm, put seasoning. When it starts spluttering, add mixed Dal and stir.
6. Add cooked Dosakaya and green chilli pieces to Dal.
7. Let it boil. Mix rice flour and water. Add to Dal. Stir once.
8. Boil for another 5 min. on low flame. Add curry leaves and turn off the flame.

Note - Excessive stirring should be avoided as it will turn Dal into a paste.