How to Make Cucumber Dal Recipe

Yellow Cucumber Dal Recipe

Cucumber Dal curry is today’s special recipe. This recipe is quite tasty, with a sour and tangy flavor. This homemade dalis really simple to prepare at home with a few readily available ingredients.

This dal is delicious with roti, naan, chapati, or rice. To see how to make this tasty and tangy dal recipe, watch the video till the end.

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What is Cucumber Dal?

Cucumber Dal is a traditional Indian dish made with yellow lentils (toor dal) and cucumber, cooked together with mild spices and finished with a flavorful tempering.

It has:

  • A slightly tangy and mild taste
  • Soft, comforting texture
  • Balanced nutrition

Ingredients

  • Cucumber Toor Dal – 1 cup
  • Fenugreek Seeds – 1/4 tsp
  • Cumin Seeds – 1/2 tsp
  • Tomatoes – 2
  • Green Chilies – 4-5
  • Tamarind – 10 grams
  • Curry Leaves – 1/2 cup
  • Oil – 1 tsp
  • Salt Asafoetida (Hing) – a pinch (optional)
  • Coriander Leaves – for garnishing For Tempering
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Garlic Cloves – 2-3
  • Dried Chilies – 2
  • Oil

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How to make Yellow Cucumber Dal Recipe

  • Start by peeling and dicing the cucumber. You can optionally remove the seeds at this stage.
  • In a pressure cooker, add 1 cup of toor dal (split pigeon peas) and wash it twice.
  • Now, add 2 cups of water to the dal along with the diced cucumber pieces, 2 diced tomatoes, 4-5 diced green chilies, 10 grams of tamarind, 1/4 tsp of
  • fenugreek seeds, 1/2 tsp of cumin seeds, and 1 tsp of oil. Close the lid.
  • Cook the mixture for 4–5 whistles in the pressure cooker.
  • Once the cooker cools down, open the lid and coarsely mash the dal mixture, ensuring the cucumber pieces remain intact.
  • Add salt to taste and chili powder as, if required, adjust the consistency by adding water as desired.
  • Now, let’s prepare the tempering. Heat 2 tbsp of oil in a pan. Add 1/2 tsp of mustard seeds and 1/2 tsp of cumin seeds to the hot oil.
  • Next, add 2 dried chilies and fry them until they change color. Add 2-3 coarsely ground garlic cloves and fry them. Incorporate 1/2 cup of curry leaves into the tempering mixture.
  • You can also add a pinch of asafoetida (hing) at this stage. To this tempering, add the cooked lentil mixture along with some water.
  • Let it cook for a minute. Finally, sprinkle some fresh coriander leaves on top. Your delicious Dosakaya Pappu is now ready to be served! Enjoy it with rice and a fried side dish.

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Tips for Perfect Cucumber Dal

  • Use fresh and tender cucumber
  • Cook dal until soft and creamy
  • Don’t overcook cucumber
  • Adjust spice level as per taste
  • Add a little ghee for extra flavor

Variations You Can Try

1. Tangy Version

Add tamarind pulp for a sour taste.

2. Coconut Dal

Add grated coconut for a richer flavor.

3. Moong Dal Version

Use moong dal instead of toor dal for a lighter dish.

Health Benefits

Cucumber dal is not just tasty—it’s healthy:

  • Cucumber keeps the body cool and hydrated
  • Dal provides protein and energy
  • Easy to digest
  • Low in fat (if cooked with less oil)

Common Mistakes to Avoid

  • Overcooking cucumber
  • Using too much water
  • Not cooking dal properly
  • Skipping tempering
  • Adding too many spices (overpowers taste)

Why You’ll Love This Recipe

  • Simple and quick to make
  • Uses basic kitchen ingredients
  • Perfect for daily meals
  • Healthy and nutritious
  • Light yet satisfying

Cucumber Dal (Dosakaya Pappu) – FAQs

What is Cucumber Dal
A simple Andhra dish made with yellow cucumber (dosakaya) and lentils.

Main ingredients
Toor dal, cucumber, green chilies, turmeric, and salt.

How to make Cucumber Dal
Cook dal and cucumber together, mash, and add tempering.

Cooking time
Takes about 25–30 minutes.

Why use dosakaya
It adds a mild tangy taste and freshness to the dal.

Can I use regular cucumber
Yes, but traditional taste comes from yellow cucumber.

Best tempering ingredients
Mustard seeds, cumin, garlic, and curry leaves.

Is it healthy
Yes, it is rich in protein and easy to digest.

Best combination
Goes well with hot rice and ghee.

Storage
Can be stored in refrigerator for 1–2 days.

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