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
- Cook the dal in the pressure cooker with 2 cups of water and a little turmeric powder for about 5 whistles.
- 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.
- Pour the dal in and add salt.
- 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.
- 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.
- Let the lemon-cucumber dal come to a boil on medium heat, and remove from heat.
- 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