😋🤩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