Dosakaya Pappu / Yellow Cucumber Dal

Ingredients

• 1 count Yellow Cucumber / Dosakaya ((medium size))
• 2 count Tomatoes ((medium size))
• 1 1/2 cup Toor Dal / Kandi Pappu / Yellow Split Pigeon Peas
• 2 tablespoons Tamarind / Imli ((puree))
• 4 count Green Chillies
• 2 teaspoons Salt ((or as per taste))
• 1 1/2 teaspoons Red Chilli Powder
• 1/2 teaspoon Turmeric Powder
• as required Water ((for boiling and cooking))
• 2 to 3 twigs Fresh Coriander Leaves
• 3 tablespoons Cooking oil
• 1/4 teaspoon Mustard seeds / Aavalu
• 1/2 teaspoon Jeera / Cumin Seeds -1/2 teaspoon
• 1/4 teaspoon Asafoetida / Hing / Inguva
• 3 count Dry Red Chillies
• 1/4 teaspoon Sesame Seeds / Nuvvulu ((optional))
• 5 count Curry Leaves ((optional))
• 3 count Garlic pods ((optional))

Instructions

1. 1

   --- PREP WORK (common for both methods): ---

2. 2

   Firstly, take the lentils / toordal into any vessel and wash them twice.Fill it with 3 times of water, such that the lentils / dal are well immersed. Set aside.

3. 3

   Wash the vegetables. Peel the cucumber, cut into half, give a taste test (as mentioned in TIPS section). Cut the cucumber & tomato into cube size pieces. Slit the green chillies length wise.

4. 4

   --- STOVE TOP METHOD: ---

5. 5

   Transfer all veggies onto the dal in the vessel inluding the tamarind.

6. 6

   Close with lid, put it on stove-top under medium flame for 15 mins/ until the dal becomes soft.Later, reduce the flame to ‘LOW’. Add the salt, turmeric powder,red chilli powder & ½ cup of water. Mix everything thoroughly.

7. 7

   Stir everything thoroughly and let it cook for upto 3-5 mins or until it thicken to desired consistency. Switch the flame OFF after 2 minutes.

8. 8

   Put a small frying pan on stove top under medium flame. Add all the ingredients for tempering. Saute by stirring continuously. Switch off flame.

9. 9

   Transfer the dal/pappu into a serving dish, garnish with chopped coriander. Done!

10. 10

    --- INSTANT POT METHOD: ---

11. 11

    Take the washed, soaked dal / lentils, into the Instant Pot. Add 2 cups of water, cucumber pieces, tomato pieces, slit green chillies & tamarind.

12. 12

    Switch the gadget ON, close the Lid, set to ‘PRESSURE COOK’ mode,for 5 mins,under ‘HIGH PRESSURE’ with valve to sealing.

13. 13

    Release pressure naturally (NPR) or quickly (QPR) anyway is fine. Set the IP to ‘SAUTE‘ mode for 2 mins. Add the salt, turmeric powder, red chilli powder, chopped coriander & ¼ cup of water. Mix everything. Later switch off.

14. 14

    Put a small frying pan on the stove. Add all the ‘Ingredients for tempering’ and sautee them.Transfer all the tempering onto the dal. Mix up everything, take into a serving dish, garnish with chopped coriander. Done!!