Andhra Pradesh

Dosakaya pappu

Name: Dosakaya pappu
Total time: 30 min
Yield: 4 servings
Cuisine: Andhra
Ingredients: 2/3 cup toor dal (split pigeon peas); 1 yellow cucumber peeled and cubed cucumber; 1 small tomato; 1 small onion; 2 green chilli; a tiny piece tamarind; 1/4 tsp turmeric (ground turmeric); 2 cups water; 2 tsp cooking oil (vegetable oil); 4 cloves garlic; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1 dried red chilli; 2 sprigs curry leaves; Salt, to taste

Yellow cucumber cooked into toor dal. Mild, a little tangy, very Andhra.

30 minTime

8 gProtein each

mildSpice

Yellow cucumber dal1 chapter · 1 min read

Make it your way

Grandma's wayYellow cucumber and toor dal.

The original

163kcalsame

8 gproteinsame

6 gfibresame

30minutessame

Dosakaya pappu.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)⅔ cup

Cucumber1 yellow cucumber, peeled and cubed

Tomato1 small

Onion1 small

Green chilli2

Tamarinda tiny piece

Turmeric (ground turmeric)¼ tsp

Water2 cups

Cooking oil (vegetable oil)2 tsp

Garlic4 cloves

Mustard seeds½ tsp

Cumin seeds½ tsp

Dried red chilli1

Curry leaves2 sprigs

Saltto taste

Method

3 steps

1Taste a piece of cucumber; discard if bitter. Pressure cook dal, cucumber, tomato, onion, green chilli, tamarind and turmeric for 3 whistles.
2Mash lightly, leaving some cucumber pieces, add salt.
3Temper garlic, mustard, cumin, red chilli and curry leaves in oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Andhra Pradesh

Dosakaya pappu

Yellow cucumber cooked into toor dal. Mild, a little tangy, very Andhra.

30 minTime

8 gProtein each

mildSpice

Yellow cucumber dal1 chapter · 1 min read

Make it your way

Grandma's wayYellow cucumber and toor dal.

The original

163kcalsame

8 gproteinsame

6 gfibresame

30minutessame

Dosakaya pappu.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)⅔ cup

Cucumber1 yellow cucumber, peeled and cubed

Tomato1 small

Onion1 small

Green chilli2

Tamarinda tiny piece

Turmeric (ground turmeric)¼ tsp

Water2 cups

Cooking oil (vegetable oil)2 tsp

Garlic4 cloves

Mustard seeds½ tsp

Cumin seeds½ tsp

Dried red chilli1

Curry leaves2 sprigs

Saltto taste

Method

3 steps

1Taste a piece of cucumber; discard if bitter. Pressure cook dal, cucumber, tomato, onion, green chilli, tamarind and turmeric for 3 whistles.
2Mash lightly, leaving some cucumber pieces, add salt.
3Temper garlic, mustard, cumin, red chilli and curry leaves in oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dosakaya pappu

Make it your way

Ingredients

Method

Dosakaya pappu

Make it your way

Ingredients

Method

Make it a meal