• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Lentils & Legumes » Dosakaya Pappu

    Instant Pot Dosakaya Pappu Recipe | Andhra Style

    Published: May 4, 2021 by Pavani · Leave a Comment

    1 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    Dosakaya pappu is an easy and comforting dish made with lentils and Andhra yellow cucumber. This is a tangy and delicious dal that is great to serve with rice or roti.

    I use the Instant Pot to make this Andhra pappu. But you can definitely use a regular pressure cooker. Try this delicious dosakaya tomato pappu recipe and I am sure you will love it.

    steel bowl with yellow cucumber dal

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Tips
    • Frequently Asked Questions
    • You might also like

    About the Recipe

    Lentils and legumes are the main source of protein in India, especially for vegetarians. They are part of everyday meals. I make dal or some kind of lentil dish at least once a day if not twice.

    So here, I have an Andhra pappu or dal recipe. In Telugu, 'pappu' refers to any dal or lentil preparation. This dosakaya pappu refers to dal made with dosakaya.

    Dosakai or lemon cucumber is a round, tennis ball sized yellow colored cucumber. It has the same crisp texture as regular cukes but has a slight sour-tart taste. The seeds can sometimes be bitter. They are great to cook with and can also be eaten raw in salads.

    In this dosakaya pappu recipe, lemon cuke is cooked along with lentils, tomato and other ingredients. Once done, a crunchy tempering or tadka is added for extra flavor and deliciousness. Serve with rice or even roti for a wholesome and tasty meal.

    copper bottom bowl with Andhra cucumber dal with a spoon inside

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Most of the ingredients needed for this recipe are basic pantry stuff. Here is what you need to make this Andhra style cucumber dal:

    • Dosakaya - this yellow round or oblong shaped cucumber is widely sold in Indian groceries and many Asian stores.
      • To prepare it, peel the skin and half it. There are seeds in the middle. First order of business before cooking is to taste the seeds and the flesh separately. They should taste slightly sour and tart.
      • If either of them taste bitter, then determine how bitter they are. Some of the bitterness can be tamed with cooking but if it tastes too bitter - please chuck it and use another one.
      • You can also use either English or American style cucumbers.
    • Lentils or Dal - you can use either toor dal or masoor dal (dried red lentils).
    Ingredients needed - details in recipe card

    Other ingredients that you need:

    • chopped tomato, optional
    • chopped onion, optional
    • green chilies
    • for tempering: mustard & cumin seeds, dry red chili, curry leaves
    • red chili powder, turmeric and salt

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    This Instant pot dosakaya pappu takes just a few minutes to put together. There is no grinding or other preparations required.

    Start by prepping the dosakai. Peel the skin and cut it in half and then into quarters. This is the time to take a taste test of the flesh and seeds separately. If the seeds taste bitter, then use a spoon to scoop them out. Then chop it into bite size pieces.

    side by side photo of whole lemon cucumber and peeled and chopped

    Wash and drain toor or masoor dal thoroughly.

    Combine the chopped cuke along with lentils, onion & tomato (if using), green chilies, turmeric, salt and water. Give a stir and lock the lid. Put the steam valve to 'sealing' and cook for 8 minutes on High Pressure/ Manual for toor dal or 6 minutes on High pressure for masoor dal.

    step by step photos whoing the addition of ingredients to Instant pot and the cooked dal

    When the timer sounds, let the pressure release naturally for 15 minutes, quick release the remainder. Open the lid and stir everything together.

    Step by step photos showing the making of tempering and adding to the Instant Pot

    In a small saucepan, heat oil, add mustard and cumin seeds, dry red chili and cook till they start to pop. Then add curry leaves, asafetida and cook for another 30 seconds. Add the tempering to the cooked dal. Mix well and serve hot with rice and ghee.

    steel bowl with dosakaya pappu topped with tempering and a spoon inside

    Tips

    • This Andhra style cucumber dal recipe is traditionally made with dosakaya or yellow round/ oblong cukes. But you can also use either English or American style cucumbers.
    • If using other type of cukes or if the lemon cuke is not sour enough, then add lemon juice or tamarind paste to give flavor to the dal.
    • Make sure to take the cuke before using. There are chances that the flesh or seeds might be bitter.
    • Leftover dal can be stored in an airtight container for up to 2 days.
    • Omit onion if you are not a big fan.
    • Add 1~2 crushed garlic cloves for extra flavor along with the veggies in the Instant pot.

    Frequently Asked Questions

    How to choose dosakaya or yellow cucumbers?

    Look for slightly firm cuke that do not have any blemishes or discoloration on the skin.

    My dosakaya pappu tastes bitter. What did I do wrong?

    I always make sure to taste the flesh and the seeds before cooking with dosakai. There are chances of getting really bitter lemon cuke. So, first taste and then see if only the seeds are bitter - in this case you can scoop out the seeds and use the flesh. If both are too bitter to your taste, then sorry you might have to chuck that.

    You might also like

    Here are a few more dosakaya recipes that you might like. I have also included English dosakai recipe.

    • White bowl with cucumber chutney
      Keera Dosakaya Pachadi
    • Kerala style Cucumber Curry
      Vellarikka Curry (Kerala style Cucumber Curry)
    • Pewter tray with blue bowl with cucumber chutney with a spoon inside
      Andhra Dosakaya Roti Pachadi
    • Simple South Indian Vegetarian Thali -- Fresh Cucumber Salad Recipe
    Andhra style dosakaya pappu in a round steel bowl

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Copper bottom bowl with dosakaya pappu

    Instant Pot Dosakaya Pappu

    Dosakaya pappu is an easy and delicious dish made with lentils and Andhra style yellow cucumber. A comforting recipe served with steamed rice.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Course: Side Dish
    Cuisine: andhra
    Servings: 6 servings

    Ingredients

    • 1 Medium Dosakaya/ Yellow cucumber
    • ½ cup Toor dal or Masoor dal (red lentils)
    • 1 Small Tomato, optional
    • 1 Small Onion, optional
    • 2~3 Green chilies, chopped
    • 1 teaspoon Red chili powder
    • ¼ teaspoon Turmeric
    • To taste Salt
    • 2~2½ cups Water
    • 1 tablespoon Oil
    • ½ teaspoon Mustard seeds
    • ½ teaspoon Cumin seeds
    • 4~6 Curry leaves
    • 2 Dry Red chilies
    • Pinch of Asafetida (hing)

    Instructions

    Prep the dosakaya:

    • Peel the skin and cut it in half and then into quarters. This is the time to take a taste test of the flesh and seeds separately. If the seeds taste bitter, then use a spoon to scoop them out. Then chop it into bite size pieces.

    Make the pappu:

    • Wash and drain toor or masoor dal thoroughly. Combine the chopped cuke along with lentils, onion & tomato (if using), green chilies, turmeric, salt and water. Give a stir and lock the lid. Put the steam valve to 'sealing' and cook for 8 minutes on High Pressure/ Manual for toor dal or 6 minutes on High pressure for masoor dal.
    • When the timer sounds, let the pressure release naturally for 15 minutes, quick release the remainder. Open the lid and stir everything together.
    • If using the pressure cooker, then cook for 3~4 whistles.

    Add tadka (tempering):

    • In a small saucepan, heat oil, add mustard and cumin seeds, dry red chili and cook till they start to pop. Then add curry leaves, asafetida and cook for another 30 seconds. Add the tempering to the cooked dal. Mix well and serve hot with rice and ghee.

    Notes

    • This Andhra style cucumber dal recipe is traditionally made with dosakaya or yellow round/ oblong cukes. But you can also use either English or American style cucumbers.
    • If using other type of cukes or if the lemon cuke is not sour enough, then add lemon juice or tamarind paste to give flavor to the dal.
    • Make sure to take the cuke before using. There are chances that the flesh or seeds might be bitter.
    • Leftover dal can be stored in an airtight container for up to 2 days.
    • Omit onion if you are not a big fan.
    • Add 1~2 crushed garlic cloves for extra flavor along with the veggies in the Instant pot.

    Nutrition

    Calories: 80kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 68mg | Potassium: 115mg | Fiber: 3g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 19mg | Calcium: 22mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Lentils & Legumes

    • Grey bowl with vankaya senagapappu iguru.
      Vankaya Senagapappu Iguru
    • Hand holding a spoon with methi moong dal rasam
      Methi Moong dal Rasam
    • Pesarattu Upma Recipe
    • Top view of a bowl with Saravana bhavan Sambar.
      Saravana Bhavan Sambar
    1 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Foodie's Hope

      August 23, 2006 at 12:57 pm

      YAY !! I am the first. I loved the story about your Aunt's dilemma ...LOL...

      I donot get Andhra cucumber either but can I replace with english cucumber? Thanks

      Reply
    2. Pavani

      August 24, 2006 at 1:36 am

      Hi Asha,
      You can replace with english cucumber. But Andhra cucumber are tangy, so you might want to add an extra tomato.
      Thanks for visiting my blog.
      Pavani

      Reply
    3. Prema Sundar

      August 24, 2006 at 1:10 pm

      Hi pavani,
      I have seen this dosakaya in Indian stores , and I have seen my Telugu friends mention abt it, but i havent cooked with this vegetable before..looks like I can try...
      Thanks for the recipe

      Reply
    4. Rakhi

      August 28, 2009 at 1:05 am

      You reminded me of my mom's cooking back home. I made dosakaya pappu this evening with the help of your recipe and it came out very well. Thank you for sharing it.

      Reply
    5. Nasreen Basu

      December 19, 2013 at 6:58 am

      excellent piece of information, I had come to know about your website from my friend kavitha, pune,i have read atleast 8 posts of yours by now, and let me tell you, your site gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanx a lot once again, Regards, dosakaya pachadi

      Reply
    6. Mona Kumari

      September 04, 2015 at 10:17 am

      Thank you for sharing this information and Very good looking blog.very informative article.laxmi nagar restaurant, indian food,chinese food

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    1 shares