Everytime I think of dosakaya (cucumber), I always remember this story. One of my Aunts from a small town in AP had to move to Delhi after marriage. She found out soon enough that Delhites don’t sell Andhra style cucumbers (round yellow ones), but preferred the long green ones. During that time, much to the happiness of my aunt, my dad planned our family vacation to Delhi. So what do you think we were all carrying; almost 10kgs of dosakayas on our 26hr journey from Hyderabad to Delhi.
Here is my mother-in-law’s way of making dosakaya pappu.
Servings: 46 serving
- 1 cup Toor dal (or Masoor dal)
- 1 Tomato – small
- 1 Onion – small
- 3 chilies Green
- 1 tsp chili powder Red
- 1/8 tsp Turmeric
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- 4 Curry leaves
- 2 chilies Red
- pinch Asafetida
- Put the first 7 ingredients in a pressure cooker with 1tsp of oil. Cook till done (number of whistles depend on your cooker, mine I need at least 6 whistles).
- Heat 1tsp oil, add mustard seeds, cumin seeds and wait till they pop, then add red chilies, curry leaves, asafetida. Add the tempering and salt to the cooked dal and cook on low flame for about 10minutes.
- Serve with hot rice and ghee. Yum..