Dosakaya pappu recipe, Krishna district style

Yellow cucumber dal, the way my mother makes it. Half cup kandi pappu, one medium dosakaya cut into big pieces, 2 green chillies, small lemon-size ball of tamarind. Pressure cook the pappu separately, 3 whistles. Cook dosakaya pieces with tamarind water and chillies till just soft, then mash in the pappu. Salt at the end, always. The popu decides everything: ghee, mustard, jeera, 2 dried red chillies, curry leaves, small pinch of inguva. Pour it hot on top and close the lid for a minute. Dosakaya should still hold its shape a little. If it melts fully into the pappu, you cooked it too long. #andhrafood #dosakayapappu