Dosakaya Pappu

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash partially.

2. 2

   Prepare yellow cucumber: Peel 1 large dosakaya (yellow cucumber). Remove seeds and cut into 2-cm cubes.

3. 3

   Cook cucumber with dal: Add yellow cucumber cubes to cooked toor dal. Add half cup water. Cook on medium heat covered for 8-10 minutes until cucumber softens.

4. 4

   Mash lightly: Mash lightly — yellow cucumber creates a slightly thicker consistency.

5. 5

   Simmer: Cook on medium heat 5 minutes. The pappu turns a pale golden colour from the cucumber.

6. 6

   Make ghee tadka: Heat 2 tbsp ghee until hot.

7. 7

   Add tadka: Add 1 tsp mustard seeds. When they pop add 3 dried red chillies, 4 sliced garlic cloves, a pinch of asafoetida and curry leaves.

8. 8

   Pour tadka: Pour sizzling tadka over dosakaya pappu.

9. 9

   Adjust: Add salt. Dosakaya has a mild flavour so season well.

10. 10

    Serve: Dosakaya pappu is a refreshing, mild Andhra dal. Serve with steamed rice, ghee and pickle.