The title itself should bring smile to many Andhra-ite. Dosakai is one of the popular veggie of Andhra, it is small, round and yellow, pretty much look like a small melon. It belongs to the cucumber family. Another discovery made in veggie list after moving to California, my mom never cooked any dish with that vegetable. I am still wondering if we can find one or not in my place. But how lucky we are in US; we discover so many Indian vegetables in US soil!
The veggie has a slight tart taste compare to normal cucumber! They hold the shape, crunchiness too when they are cooked!
Dosakai avakaya/pachadi (pickle) is very popular Andhra dish , other than this dhal.
Usually Tamilian version of dhal doesn’t contain any veggie and the dhal is pretty thin. But the difference this dhal is thick, they add veggie like Mango, dosakai, etc…
I would say, if we make sambar without sambar powder it might taste like this one.
The one I bought and made was totally yellow, but this one is little different by color!
Toor Dhal (lentil): ½ cup
Dosakai / Dosakaya: 2 small (please taste each veggie, they might be bitter) cubed into big chunk
Onion: 1 medium sliced
Tomato: 1 medium diced
Green chillis: 3 or 4 according ur taste
Red Chilli powder: 1tsp
Turmeric: ¼ tsp
Tamarind paste: ½ tsp or less according your tang taste diluted in ½ cup of water
Salt: according ur taste
Mustard seed: 1 tsp
Curry leaves: few leaves
Hing/asafoetida: a pinch
Oil: 1 tsp
Pressure-cook the dhal with at least 2 cups of water for about 4 whistles and keep aside
In the same pressure cooker, heat the oil and do the following seasoning
Add the sliced onion, green chillis and cook until they turn translucent
Now, add the tomato, dhal, dosakaya chunk, turmeric, chilli powder, and tamarind juice.
Adjust the salt level and tamarind level according ur taste buds.
Close the lid and just leave a whistle and remove immediately from the stove.
Yes, if u leave a long time, the veggie will disappear in dhal!
Garnish with cilantro leaves (optional)
Enjoy the dhal with hot rice, with the touch of ghee and some fiery pickle.
Note: the dhal should be thick!