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Dosakaya Pappu (Dosakaya Dal)

-Submitted by Dahlia on 16th Nov 2015

(Yellow Cucumber Dal, Dosakaya Parupu)


Serves: 2


  • Toor Dal (Pigeon Peas) – ½ cup
  • Dosakaya (Yellow Cucumber) – 1 (about ½ lb)
  • Green Chilies – 2
  • Salt – to taste
  • Coriander leaves (Cilantro) – handful (finely chopped)

For Tempering

  • Oil – 1 tbsp
  • Mustard seeds – ¾ tsp
  • Cumin seeds – ¾ tsp
  • Fenugreek seeds – 1/8 tsp
  • Urad dal – 1 tsp
  • Asafoetida  -  1/8tsp
  • Curry Leaves – Few
  • Garlic – 2 cloves (chopped)
  • Red Chili Powder – 1/8tsp
  • Turmeric Powder – 1/8tsp


  1. Wash the toor dal and take it in a pressure cooker. Add about 2 cups of water.
  2. Wash the dosakaya, peel it, cut into half and discard the seeds. Cut into small cubes. Add this also to the pressure cooker.

    DosakayaPappu DosakayaPappu DosakayaPappu DosakayaPappu

  3. Also add the green chilies and required salt. Close the pressure cooker and cook for 2 whistles.
  4. Let the pressure go down by itself.


  5. Heat oil in a kadai and add the mustard seeds, urad dal and cumin seeds.
  6. Once the seeds crackle, add the asafetida, fenugreek seeds, chopped garlic, dry red chili and curry leaves. Fry for a minute.


  7. Add the turmeric powder and red chili powder. Now add this seasoning to the cooked dal. (or add the cooked dal to the kadai)


  8. Add little water to adjust the consistency. Cook for couple of minutes before switching off.
  9. Garnish with chopped coriander leaves.


Serving Suggestion

  • Serve with white rice or chapatti.



  • The dal tastes very good as such. If however you need a little sourness, add 1 tsp of tamarind juice or lemon juice.
  • I haven’t added onions to the dal. If desired you can add it while cooking the dal.

Recipes With Cucumber

Cucumber Kheer (Vellarikkai Payasam) Cucumber Raita Cucumber Sandwich
See more...

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