Lemon-Cucumber Dal

Lemon-Cucumber Dal (dosakaya pappu) is very popular in Andhra Pradesh, India. A tangy lentil soup, this is an easy, simple, and healthy accompaniment for rice.

Lemon-cucumbers can sometimes be bitter, so be sure to taste the cucumber before making the dal.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 3/4 cup toor dal (split red gram)
• 2 cups lemon-cucumber (dosakaya), cut into medium cubes
• 2 green chillies, halved
• Turmeric powder, a pinch
• Salt to taste

For Seasoning

• 2 1/2 tsp vegetable oil
• 1/4 tsp hing (asafoetida powder)
• 2 1/2 tsp urad dal (split black gram)
• 1 1/4 tsp mustard seeds (rai)
• 2 red chillies, broken into pieces,
• 1/4 tsp red chilli powder
• 4-5 curry leaves

Preparation

1. Cook the dal in the pressure cooker with 2 cups of water and a little turmeric powder for about 5 whistles.
2. In a medium saucepan, boil the lemon-cucumber with the green chillies, turmeric, red chilli powder, and salt in 1 1/2 cups of water until tender but not mushy.
3. Pour the dal in and add salt.
4. Heat oil in a small pan for the sesaoning. Add hing and urad dal. As the dal starts to brown, add the mustard seeds and cumin seeds.
5. When the mustard starts to pop, add the red chillies and fry for a couple seconds. As they start to brown a bit, add the curry leaves. Fry for a couple of seconds.
6. Let the lemon-cucumber dal come to a boil on medium heat, and remove from heat.
7. Serve the lemon-cucumber dal with hot rice and ghee (clarified butter).

Cooking Tip

You can add 1/2 cup onions (cut into medium cubes) to the dal if you like. Boil along with the lemon-cucumber.

Category: Dals and Soups - Members, Dals and Soups - No-Onion No-Garlic - Members, Vegan Dals and Soups - Members