Dosakaya Pappu

I am the only person in my entire house who hates dosakayalu. The seeds get into my teeth and I have to fish them out with my finger which I absolutely hate. I prefer mom makes them by removing the seeds, but she won’t because my dad loves the seeds and so does my sister. My mom feels I’m too picky, but the seeds…!!! If mom is going to the vegetable market, then there SHOULD be dosakaya when we come back home. Along with a bunch of leafy greens, dosakaya, tomato and bendakaya are always bought. Dosakaya is a very versatile vegetable and there are many dishes that one can make with it. My mom makes dosavakaya, dosakaya pachadi, dosakaya koora and dosakaya pappu as well.

Dosakaya Pappu is very easy to make, and prep as well. There is no way you can go wrong with making pappu. I usually removed the seeds, but it’s suggested to leave it in. Dosakaya is also very good for the body as it has lot of water content. Mom swears it reduced the body heat drastically, and I nod with what she says. At the start of the season, I threw some dosakaya seeds in the pot, and they started sprouting. I planted a few in the ground, and they have been fruiting well. I have had enough to give away some. My kids love pappu, and I happily made some for them. The taste that comes from cooking something you grew in the backyard is amazing! The dosakaya’s were amazing, and tasted tart! I loved how they were. This pappu recipe tasted amazing, and I hope your family loves it as much as we do.

INGREDIENTS

Dosakaya – 2 medium or 3 small

Toor Dal (Split Pigeon Peas) – 1 cup

Turmeric – 1/2 teaspoon

Salt – 1 tablespoon (as needed)

Tamarind – 4 tablespoons

Limes – 2 (in the absence of Tamarind)

Chili Powder – 2 teaspoons (as needed)

For Tempering

Oil – 4 tablespoons

Urad Dal – 1 tablespoon

Split Channa Dal – 1 tablespoon

Mustard Seeds – 1 tablespoon

Cumin Seeds – 1 teaspoon

Asafetida (hing) – 1/4 teaspoon

Curry leaves – 4 or 5

HOW TO MAKE

Step 1: Wash the toor Dal twice, add 2 cups of water and keep it aside.

Step 2: Peel the skin off the dosakayas, and chop them into cubes. They needn’t be too small, but make sure they aren’t too big. Add the chopped dosakaya with the washed Dal.

Step 3: Pressure cook the dal with the dosakaya for 3-4 whistles. Let it cool down.

Step 4: Once cooled down, add turmeric, salt, and chili powder. Turn on the stove on a low flame and mix it well.

Step 5: Keep mixing the Dal for 5 minutes turn off and add the lime (tamarind also works, I used tamarind in the pictures, but prefer lime for dosakaya pappu).

Step 6: In a small pan, add oil, once it heats up, add Channa Dal, and urad Dal. As they are changing color, add mustard seeds. Once the mustard seeds start spluttering add Cumin seeds, hing and curry leaves. Add the tempering to the Dal.

Step 7: Mix well and serve with rice and a side of some Fresh pachadi.