Allergens in Dosakaya Pappu: peanuts, mustard.
Ingredients
Quantities for 4.
- 200g, rinsed until the water runs clear Toor Dal
- 400g, peeled, deseeded and cut into 2cm cubes Cucumberdosakaya is the squat yellow Andhra cucumber; ordinary cucumber is the closest catalogued stand-in. Choose a firm one and it holds its shape
- 1 large, chopped Tomato
- 4, slit Green Chilli
- 1 small, chopped Onionoptional
- 5 cloves, crushed Garlic
- 20g, seedless Tamarind
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 3, broken Dried Red Chilli
- 1 sprig Curry Leaves
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 2 tbsp Groundnut Oil
- a handful, chopped Coriander Leavesoptional
- 1.5 tsp, or to taste Salt
- 700ml Water
Cookware
stovetop, pressure cooker, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rinse the dal in three changes of water and soak it 20 minutes. It cooks faster and creamier.
- Soak the tamarind in 80ml hot water for 15 minutes and squeeze out the pulp.
- Taste a raw sliver of the cucumber first; if it is bitter at the stem end, cut that part away.
Method
- Pressure cook the dal with the cucumber, tomato, green chillies, turmeric and 600ml water for 4 whistles, then let the pressure drop naturally.Add the cucumber at the start. It should be soft enough to crush, not crunchy.
- Open the cooker and mash the dal lightly against the side with the back of a ladle, leaving some cucumber cubes whole.
- Stir in the tamarind pulp, chilli powder, salt and the remaining 100ml water, and simmer uncovered for 8 minutes.Tamarind goes in after the dal is cooked. Added early it keeps the lentils grainy.
- Meanwhile heat the oil in a small pan and crackle the mustard seeds until they pop, about 30 seconds.
- Add the cumin, dried red chillies, garlic and curry leaves and fry 1 minute until the garlic is golden and the leaves go crisp.
- Take the pan off the heat, stir in the asafoetida, and let it sizzle for 5 seconds.Asafoetida burns instantly on direct heat. Off the flame is the only safe moment.
- Pour the tempering into the dal, add the raw onion if using, and simmer 2 minutes more.
- Finish with the coriander leaves and check the salt. It should taste sour, then hot, then savoury.
Storage
Keeps 3 days refrigerated. It thickens a lot as it sits; loosen with hot water when reheating and simmer 2 minutes so it comes back together. Do not freeze.
Nutrition Good estimate
One serving of Dosakaya Pappu (402 g) is about 291 calories, or 73 calories per 100 g.
Medium protein: 13 g a serving, 18% of the calories
| Per serving402 g | Per 100 g | |
|---|---|---|
| Calories | 291 kcal | 73 kcal |
| Protein | 13.0 g | 3 g |
| Carbohydrate | 44.6 g | 11 g |
| of which sugars | 6.0 g | 2 g |
| Fibre | 9.7 g | 2 g |
| Fat | 8.3 g | 2 g |
| of which saturated | 1.4 g | 0 g |
| of which unsaturated | 6.3 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Andhra recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.