Dosakaya Pappu | Indian Lunch Box Recipes

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Reading my post on Dosakaya Kootu, I realized that it’s been almost 10 months since I started using Facebook regularly. Last June I seem to have done this, yet here I was thinking it’s been just a while ago. And this pappu also gets done often, though somehow never came on the board. Since I have chosen to blog on 30 minutes meals, I can’t but get those hidden dals that get done on a regular basis right! 
Pappu is our most favorite dish and the one that gets done in different circumstances. It’s what we make when we return from a trip. It’s what we make when we feel we have to revive our taste buds. Yet we keep making it often. It’s like the parupu podi that Amma makes. Last night when it was fish for the rest of the family, I declined anything saying I will eat fruit for dinner. Within minutes I saw Athamma busy roasting something and tempting aroma was sneaking to the hall. I saw she had immediately made the podi for me. I was so touched. She was wondering if it tasted as good as how Amma makes, I said it surely did and had a blast. I was remembering how that podi and these dals are such must on our table.

Dosakaya Pappu

Preparation Time : 10 mins
Cooking Time : 15 mins
Cuisine : Andhra Cuisine

Ingredients Needed

Toor Dal – 1 cup
Dosakaya / Yellow Cucumber – 1 medium
Dried Red chillies – 5-6
Onion – 1 small
Tomato – 2 medium
Garlic – 4 cloves
Tamarind – small marble sized
Cumin Seeds – 1/2 tsp
Turmeric a pinch
Salt to taste
Oil – 1 tbsp
Mustard, urud dal – 1/2 tsp
Curry leaves few
Water for cooking
Method to prepare:

Clean the dal and keep aside. Chop onions and tomatoes. Crush the garlic cloves along with the skin.

Peel the dosakaya and cube into small pieces.

Heat oil in a pressure cooker. Add mustard and urad dal. then curry leaves and cumin seeds. Once it splutters, sauté onions, red chillies and garlic. Once onion browns, add dal, dosakaya pieces and fry for few mins.

Then add tomatoes, tamarind, turmeric, and water for cooking. Cover it with lid and pressure cook for 3 to 4 whistles till the dal is cooked well.

When the pressure is off, take the dal masher or pappu guthi, mash the dal well with the red chillies. Add salt. and cook on high flame for 2 mins.

Serve with steamed Rice.

This is the same way we make most dals, only difference would be when you add the vegetable and how mushy you cook it.
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Dosakaya Pappu | Indian Lunch Box Recipes

Cuisine Andhra Pradesh
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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  1. Dosakaya pappu is one of my favorites. We don't get decent dosakayas here, but when I get one this is the dish that I always make. Simple comfort food.

  2. Yum Yum !
    I do always like dals made like this. When is the next ICC post getting published. I am assuming that you will be sending a mail as I was unable to get through by using the old link. Am still getting used to the system, so please bear with me. 🙂

  3. Thanks for dropping by srivalli:P hope to see u around more often.
    The lunch box menu dal seems healthy and comforting.
    I havent participated in any food events so far, would you please tell me how to go about in sending the recipes to ur event.

  4. That was so sweet of your athamma to make podi for you … Mymom makes dosakaya pappu but I don't…my nubby doesn't like mixing veggies with dal… For him it is only dal or only veggie… No mixing them together…

  5. This looks so delicious. I have never cooked with dosakayas. Not sure what they would be called here. Do post a picture next time you cook with it so I know what it looks like. An Award waits for you on my blog. Do drop by and pick it up.

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