DOSAKAYA(kakadi-hindi) PAPPU OR CUCUMBER DAL:

Prep & Cooking time: 45 mts
Serves :7-8 persons
Cuisine: Andhra

Ingredients:
1 cup tur dal (kandi pappu)(soak tur dal 1 or 2 hrs before cooking)
Dosakaya(kakadi-hindi) – 1(large) cut into small pieces
Tomatoes- 2(small) cut into small pieces
green chillies - 1 (finely chopped)
1/2 small onion finely chopped
Salt - 1/2tbsp or enough
Masala red chilli powder - 1 tbsp
5 or 6 green chillies cut into small pieces
Small (lemon - sized tamarind)
Water – 4 or 5 cups

For tempering/poppu/tadka/talimpu/seasoning:
11/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split black gram dal
4-5 dried red chillies (tear into pieces)
5-6 garlic flakes crushed
8 or 10 curry leaves

Preperation:

1. First wash kandipappu( tur dal) thoroughly with water 2or 3 times .Cook it in a heavy bottomed vessel on low heat or pressure cook for 10mts on low heat till kandipappu ( tur dal) soft & soothy .

2 .Add the dosakaya pieces, tomato pieces, green chillies, tamarind, masala red chilli powder and combine. Cover with lid and cook till the tomatoes cook (approx 7-8 mts).Then add salt and mash the contents slightly using the back of the ladle.

3. It should not be a watery dal but have more of a thick consistency dal.

4. Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and let them brown. Next add the garlic, red chillies, curry leaves, chopped onions and sauté till onions turn slightly pink.

5 .Add the cooked and mashed dal or kandipappu to the above talimpu. Cook for another 4-5 mts on medium heat.

6. Serve with white rice or hot rotis.