dosakaya pappu

Ingredients

• 1 cup Chana Dal (washed thoroughly)
• 3 cups Water (for pressure cooking the dal)
• 1 teaspoon Oil (added to the dal while pressure cooking)
• 2 tablespoons Oil (for tempering)
• 1/2 tablespoon Turmeric Powder (split: a pinch for the dal, the rest for tempering)
• 1 teaspoon Cumin Seeds
• 3 pieces Garlic Cloves (minced)
• 3 pieces Dry Red Chilies (whole)
• 8 pieces Curry Leaves (fresh)
• 1 medium Onion (finely chopped)
• 2 medium Cucumber (peeled if skin is thick, diced)
• 2 medium Tomato (diced)
• 1 piece Green Chili (slit lengthwise, adjust to heat preference)
• 1 tablespoon Salt (or to taste)
• 1 small ball Tamarind (about the size of a lemon, soaked and pulp extracted)

Instructions

1. Wash and Prepare Dal

   Rinse 1 cup chana dal under running water until water runs clear.

   Time: PT5M

2. Pressure Cook Dal

   Place the washed dal in the pressure cooker with 3 cups water, 1 tsp oil, and a pinch of turmeric. Close the lid and cook on high pressure until you hear three whistles, then let the pressure release naturally.

   Time: PT20M

3. Prep Vegetables & Tamarind

   Wash 2 medium cucumbers, 2 medium tomatoes, and 1 onion. Peel cucumber if skin is thick, then dice cucumber and tomatoes; finely chop the onion. Soak the small tamarind ball in warm water for 5 minutes, then squeeze to extract pulp.

   Time: PT10M

4. Heat Tempering Oil

   In a deep skillet, heat 2 tbsp oil over medium heat. Add 1 tsp cumin seeds and let them sizzle for a few seconds.

   Time: PT2M

5. Add Aromatics

   Add minced garlic, 3 whole dry red chilies, and the curry leaves. Stir-fry for about 30 seconds until fragrant.

   Time: PT1M

6. Sauté Onions

   Add the chopped onion to the pan and sauté for 3 minutes, or until the onion turns translucent.

   Time: PT3M

7. Cook Cucumber

   Stir in the remaining 1/2 tbsp turmeric and the diced cucumber. Cook on medium‑high flame for 3 minutes, stirring occasionally.

   Time: PT3M

8. Add Tomatoes

   Add the diced tomatoes and cook for another 3 minutes until they soften and release juices.

   Time: PT3M

9. Season

   Add slit green chili and 1 tbsp salt. Stir and cook for 2 minutes.

   Time: PT2M

10. Combine Dal and Tamarind

    Pour the cooked chana dal (including its cooking liquid) into the skillet. Add the extracted tamarind pulp and stir well. Simmer on low flame for 8 minutes, allowing flavors to meld.

    Time: PT8M

11. Finish

    Turn off the heat. Let the dal rest for a minute, then serve hot with rice or roti.

    Time: PT0M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

30 g

Fat

5 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chana Dal: Toor Dal, Moong Dal
• Instead of Oil: Ghee, Vegetable Oil
• Instead of Oil: Ghee, Coconut Oil
• Instead of Turmeric Powder: Saffron (for color only)
• Instead of Cumin Seeds: Caraway Seeds
• Instead of Garlic Cloves: Garlic paste
• Instead of Dry Red Chilies: Red chili flakes
• Instead of Curry Leaves: Bay leaf (different flavor)
• Instead of Onion: Shallot
• Instead of Cucumber: Zucchini
• Instead of Tomato: Tomato puree (½ cup)
• Instead of Green Chili: Jalapeño, Serrano
• Instead of Salt: Sea salt, Kosher salt
• Instead of Tamarind: Tamarind paste (1 tbsp)

Equipment Needed

• Pressure Cooker
• Deep Skillet or Kadai
• Knife
• Cutting Board
• Measuring Cups
• Wooden Spoon or Spatula
• Ladle
• Bowl (for soaking tamarind)
• Stove

Critical Steps — Do Not Skip

• Pressure cooking the chana dal until soft (3 whistles).
• Tempering the spices without burning them.
• Adding tamarind pulp at the end to balance sourness.

Chef Tips from the Video

• Use fresh curry leaves for authentic aroma; they lose flavor quickly once dried.
• A pinch of asafoetida (hing) added with the tempering enhances the legume flavor.
• Garnish with chopped coriander and a drizzle of ghee for extra richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Not recommended; texture of cucumber changes.

Room temperature: Consume within 2 hours of cooking; do not leave out longer.

Make-Ahead Tips

• Cook the chana dal a day ahead and refrigerate; reheat before adding to the tempering.
• Prepare tamarind pulp in advance and store in a small jar in the fridge.

Frequently Asked Questions