dosakya pappu
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Dosakaya Pappu Recipe

Pigeon peas cooked with yellow cucumber-An Andhra speciality
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lentil/Daal, Main Course
Cuisine: South Indian Cuisine
Servings: 3 person



  • 1 cup Pigeon Pea / Tuvar / Arhar ki daal
  • 2.5 cup Dosakaya chopped
  • 1 cup Tomato / Tamatar chopped
  • 2 Green chili/hari mirch
  • 1 tbsp Tamarind / Imli Pulp
  • 3/4 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red chili powder
  • To taste Salt / Namak


  • 2 tbsp Cooking oil or ghee
  • 3/4 tsp Mustard Seeds / Rai *
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • pinch of Fenugreek Seeds / Methidana
  • 1/3 tsp Asafoetida / Hing powder
  • 2 Dried Red Chilli, Whole
  • 10 Curry Leaves


  • Peel dosakaya and scoop out the seeds and chop into small pieces.
  • Check a piece of dosakaya if its bitter in taste then discard the whole thing.if it taste fine only then use it to make dosakaya pappu.
  • Wash and sook tuvar daal for about 20 minutes
  • In a pressure cooker add soaked lentil, chopped dosakaya ,chopped tomato,chopped green chilies ,1 tsp oil, 1.5 cup water and then pressure cook on medium heat for 3-4 whistles.
  • When the pressure in the cooker cools down completely then open and mix the daal and add water to adjust the consistency of your choice.
  • Add tamarind, turmeric ,red chili powder and salt and then let it cook for 5 minutes on medium heat.
  • Heat oil in a small pan and add mustard, cumin and when the seeds start to crackle then add asafoetida,red chilies and curry leaves.
  • Pour the tempering over the boiling daal and simmer for a minute.
  • Add fresh coriander and serve hot with steamed rice with a spoon of ghee on top.