Punjabi Chicken curry

Dosakaya Pappu – Yellow Cucumber Lentil curry


Have you tried cooking with Indian Yellow cucumber/Dosakai? “Dosakai” as they’re widely known are from the same family as melons & squashes. They are native to India & are also available in farms throughout California. This melon is a jewel I found recently & when I did my research on it I realised it has tons of health benefits as it aids digestion, eliminates toxins from the body & helps improve our hair & skin health. It’s obviously a low calorie vegetable as it has a water content of almost 95%. I’ve been incorporating this yellow cucumber in my meals & they do bring in a refreshing change! They’re ideally used to make salads, chutneys, pickles & lentil based dishes like sambar & dal. I’ll be uploading a few of my recipes in the next couple of days. Do try this out & comment below or tag us on instagram @sugar_spice_biriyani_rice with your versions of the lovely Dosakaya!! .


  • Dosakaya/Indian yellow cucumber – 2 large, peeled & diced 
  • Moong dal – ½ cup
  • Toor dal – ¼ cup
  • Onion – 1 small, finely chopped
  • Tomato – 1 large
  • Turmeric powder – ½ teaspoon
  • Red chilli powder – 2 teaspoons 
  • Coriander powder – 1 tablespoon 
  • Cumin powder – 1 teaspoon 
  • Asafoetida/hing – a pinch 

For tempering:

  • Vegetable oil – 1 tablespoon 
  • Castor oil – 1 teaspoon 
  • Mustard seeds – 1 teaspoon
  • Urad dal – 2 teaspoons
  • Cumin seeds – 2 teaspoons 
  • Dried Red chillies – 2
  • Whole green chillies – 2 
  • Curry leaves – 1 sprig 
  • Garlic – 2 cloves, finely minced

Other ingredients:

  • Dried fenugreek leaves/kasuri methi – 1 tablespoon, crushed
  • Cilantro – chopped, for garnish 
  • Ghee – 2 teaspoons 


  1. Heat 2 cups of water until hot (not boiling). Turn off the stove and soak the moong dal and toor dal for 30 minutes and rinse well. I do this every time as it aids digestion and also enhances the flavor. 
  2. In a pressure cooker, heat 1 tablespoon vegetable oil and lightly saute half of the chopped onions and tomatoes (we’ll use the rest for the tadka) until mushy. Add ½ teaspoon turmeric, asafoetida and mix well. 
  3. Peel the dosakai, cut them in half and dice them. You can add in the seeds too. I like to scoop out just half of it and use the rest of the seeds. 
  4. Add the diced dosakai to the cooker with 2 cups of water. Mix in the soaked and washed dal and seal the cooker. Pressure cook for 5 to 6 whistles, turn off the stove and let the pressure release naturally. 
  5. Meanwhile, In a separate heavy bottomed pan heat 1 tablespoon vegetable oil and 1 teaspoon castor oil.Castor oil also aids digestion and helps reduce gas and bloating caused by lentils/dal. Add all the ingredients listed under tempering, a pinch of hing and let it splutter. Mix in the rest of the chopped onions and tomatoes. Saute until mushy and add turmeric, chilli powder, ground coriander and cumin.
  6. Add salt and cook until the oil is released. Once the dal is cooked, mash the dosakai and the dal slightly. Pour the dal onto the sauteed onions & tomatoes and mix well until well combined. Adjust seasoning and let it cook on medium flame for 3 minutes. Turn off the stove and finally add crushed kasuri methi, chopped cilantro and drizzle a bit of ghee for that extra flavor! Serve with some hot steamed rice or have it with rotis!
Dosakaya pappu
Dosakaya dal fry with Red rice Akki roti

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