DOSAKAYA PAPPU/ yellow cucumber dal/ Indian squash dal

Another cuisine from Andhra Pradesh, an authentic recipe which is prepared every other day. By adding vegetable to dal not increased its nutritive value but also enhances taste. This dish goes well with rice & roti. Let’s hop in to the ingredients needed!


Yellow cucumber- 1 small

Tuar dal/ pigeon dal – half cup

Onions – 1 small chopped

Green chillies- 2

Chilli powder- 1/2 tablespoon

Turmeric powder- 1/4 tablespoon

Tomato-1 chopped

Tamarind soaked- small piece


Mustard seeds- 1/2 tablespoon

Cumin seeds- 1/2 tablespoon

Oil 1 tbsp

Red chillies – 2

Curry leaves- 1 twig

Asafoetida- pinch

Garlic crushed- 3 to 4


1. Wash& soak dal in water for 5 minutes. ( soaked dal enhances good absorption and fast cooking). Pressure cook for two whistle.

2. Add chopped cucumber, onion chopped, green chilli, turmeric powder, chilli powder, tomato, salt & tamarind juice.

3. Pressure cook for one whistle. Let it cool.

4. Adjust salt.

5. Seasoning:

Heat one tbsp of oil/ ghee. Add crushed garlic, mustard seeds, cumin seeds, red chillies, curry leaves & finally asafoetida/ hing.

Add dal to the seasoning. Transfer in to a serving bowl. Serve with rice and ghee.

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