Telangana Dosakaya Pappu Yellow Cucumber Dal Sour Fresh

Method

1. 1

   Pressure cook toor dal with the dosakaya pieces, water, turmeric and slit green chillies for 4 whistles.

2. 2

   The dosakaya will cook completely soft and dissolve its natural sourness into the dal.

3. 3

   Whisk lightly. Season with salt. The dal should have a pleasant natural sourness from the cucumber.

4. 4

   For tempering: heat 2 tbsp oil. Add mustard seeds — pop.

5. 5

   Add cumin, asafoetida, curry leaves, dried red chillies and crushed garlic.

6. 6

   Fry garlic 1 minute. Turn off heat. Add red chilli powder.

7. 7

   Pour tempering over dal. Garnish with coriander.

8. 8

   Stack the cooked flatbreads and keep them covered with a clean kitchen cloth to retain their warmth and softness until serving. Serve with the accompaniments while still warm — flatbreads lose their best texture as they cool.