Sunday, March 25, 2012

#26 : Dosakaya Pappu ~ Lentils and Indian Cucumber

Over the past few months, Kalyan and I have developed a lot of interest in Ayurveda and are trying hard to incorporate healthier options into everyday meals. This Ugadi  (Telugu New year), I made an array of simple food from the ayurvedic cookbook Sukham ayu. Our meal included a ginger-lemon rasam, okra stir fry,  green mango rice, almond date payasam and this dhal-Dosakaya Pappu. I will probably share the other recipes in a new blog I plan to write to document our interest in ayurveda but today it is this hearty lentil curry. "Dosakaya" is a variety of  cucumber grown in India. It is light and naturally cooling. This dish is a staple in the Telugu households and I have numerous memories of eating this warm and comforting dhal from my grandmothers kitchen.

  • 1 Dosakaya / Indian cucumber peeled and chooped
  • 1/2 Cup Tur Dhal 
  • 2.5 Cups Water
  • 4-5 Small Green Chillies
  • Lime sized Tamarind
  • 3 Tbs Cilantro (chopped)
  • Salt
      For Tempering :
  • 1 tsp Oil 
  • 1/2 tsp - Mustard seeds
  • 2 Dried Red Chillis
  • tsp Red Chilli powder
  • 1/8 tsp - Asafoetida
  • 5-6 Curry Leaves 
  1. Wash the tur dhal 
  2. To it add the chopped dosakaya/cucumber , water and pressure cook for 3-4 whistles. Set aside 
  3. Once the steam escapes the the cooker , remove the lid add tamarind and bring the dhal mixture to a boil . Add in the salt as required
  4. For Tempering - Heat oil , add mustard seeds . Once they begin to splutter add the red chilies ,curry leaves, asafoetida and red chilli powder and fry for a minute . Add the tempering to the boiling dhal mixture 
  5. Garnish with chopped cilantro
  6. Serve with hot rice . Also tastes great as a soup 

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