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Friday, October 9, 2015

Pappu Dosakaya/ Toor Dal with Cucumber

Pappu Dosakaya (Andhra)/ Toor Dal with Indian Cucumber

Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serves : 4-5


Pressure Cooking :
Toor Dal/ Kandi Pappu - 1 Cup
Onion - 1 medium size chopped
Green Chillies - 2 slit
Cucumber/ Dosakai - 1 medium size chopped
Turmeric - 1/2 tsp
Water - 2 cups


Oil - 2 tbsp
Jeera - 1 tsp
Avalu/Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Dry red chili - 1
Garlic clove - 1 minced

Other :
Salt to taste
Red chili powder - 2 tsp
Lemon juice if needed

Method :

Wash the dal first and now put all the ingredients under pressure cooking into a cooker.
Cook until you get 4 whistles and turn the stove to low heat for 5 minutes.
Turn off the heat and let the pressure release by itself.
Once the dal is ready, add salt and chili powder. If your cucumber is sour enough, you might not need lemon juice.
Heat a small pan and add oil for tempering. Add the Red Chilli, garlic and seeds. Once they start turn browning or splattering, add the curry leaves.
Add this to the dal and mix well.
Enjoy with rice or roti.

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