Dosakaya Pappu

Ingredients

• - 1 cup toor dal
• - 250g yellow cucumber (dosakaya)
• - 2 tbsp ghee
• - 5 garlic cloves
• - 1 tsp mustard seeds
• - 1/2 tsp cumin seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste
• - Juice of half lemon

Method

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. Prepare yellow cucumber: Peel 1 large dosakaya (yellow cucumber). Remove seeds and cut into 2-cm cubes.
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. Mash lightly: Mash lightly — yellow cucumber creates a slightly thicker consistency.
5. Simmer: Cook on medium heat 5 minutes. The pappu turns a pale golden colour from the cucumber.
6. Make ghee tadka: Heat 2 tbsp ghee until hot.
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. Pour tadka: Pour sizzling tadka over dosakaya pappu.
9. Adjust: Add salt. Dosakaya has a mild flavour so season well.
10. Serve: Dosakaya pappu is a refreshing, mild Andhra dal. Serve with steamed rice, ghee and pickle.