Dosakaya Pappu

Dosakaya is a yellow cucumber available in parts of India. They are  generally spherical in shape. It is commenly cooked as curry, along with daal, added in sambar or made a s pickle called Dosa-aavakaya. For day 2 under the theme " One vegetable different ways", today am making daal with this yellow cucumber or dosakaya.

Here goes the recipe......


Ingredients:


Dosakaya / cucumber 1 medium size
Toor dal 1 cup
Green chili 2
Tomato 1 small
Tamarind pulp 1 spoon
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Salt to taste
Chopped cilantro 3 spoons


For tempering:



Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Udad dal 1 spoon
Red chili 1
Curry leaves 4
Oil 2 spoons



Preparation:


In a presser cooker wash toor dal thoroughly and add chopped cucumber, tomato, tamarind, green chili and turmeric powder.
Add 1 1/2 cup water. 
Presser cook for 3-4 whistles.
Let the presser evaporate completely  before opening the lid.
Now remove the lid and give it a stir.
Switch on the stove, add salt to taste, chili powder and cook for 2-3 minutes.
In another small pan heat oil for tempering.
Add mustard seeds, when they crackle add cumin seeds, curry leaves, red chili and udad dal.
Fry for few seconds and add this to the cooked dal.
Mix well and serve with steamed rice.




Check to see what my fellow bloggers are cooking for Blogging Marathon 88.



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