Sunday, October 28, 2007

Dosakai Pappu

Give me any vegetable and I will make a pappu put of it ( basically lentils with veggies). This one is with Dasakai. Not sure what It's called in english but that's what we call it in telugu land. I was surprised t find this vegetable in my local Asian grocery store under Japanese vegetables category with the name "Dose-Kai".Hahaha funny I know.

Anywho, my cousins were visiting this weekend and I served this pappu with Goruchikkudu kaya koora, rasam and fried vodiyalu (dried lentil fritters depp fried).

Kandi pappu ( Toor Dal ) - 1 cup dry cooked with 4 cups water
Dosakai - 1 medium sized cubed.
Green Chillies - 3 - 5
Onions - 1/4 cup cubed (Optional)
Garlic - 3-4 cloves chopped roughly
Curry Leaves - 4 to 6
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp.
Turmeric - Pinch
Red Chilli Powder - 1/2 tsp.
Salt - As needed
Oil - As needed

- If you look at the picture above, you can see that there are seeds in the center of that vegetable. Scrape that off completely and you will get something that's next to it.
- Heat oil in a pan. Add mustard, cumin seeds. Once they start to splutter add garlic, curry leaves, green chillies and onions.
- Saute for few minutes and add the dosakai.
- Add slat and turmeric and 1/4 cup of water. Cover and cook till the veggies are tender.
- Add chilli powder and fry for 30 seconds.
- Add the cooked lentils to this(you can add any extra water you have left over form cooking the lentils).
- Cover and cook on low heat for 5 minutes.
- Uncover and cook till you get a thick stew like consistency.
- Turn off stove and serve with hot rice and some melted butter.

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