Instant Pot Dosakaya Pappu | Yellow Cucumber Dal

This Instant Pot Dosakaya Pappu (Yellow Cucumber Dal) is a comforting Andhra-Telangana lentil curry made with toor dal, dosakaya, onion, and tomato. It’s a simple, protein-rich, everyday dal that comes together in one pot and tastes best with hot rice and a drizzle of ghee or sesame oil. Naturally vegan and gluten-free (with gluten-free asafoetida)

What Is Dosakaya

Dosakaya is the Telugu word for yellow cucumber — a rounder, golden-hued variety that’s a staple in Andhra and Telangana kitchens. Unlike the regular cucumbers you snack on, dosakaya has a firmer flesh that holds up beautifully in dals, chutneys, and even sambar.

Why I Love This Dal

I actually learned this recipe from our friend S and tweaked it over the years to suit our taste — a little onion, a little kokum, and a tempering that’s slightly different from my tomato pappu. Funny thing is, every time I bring home a dosakaya, I plan to make kootu with it, and I always end up making this pappu instead. These days I like adding a bit of ginger for digestion (carom seeds too, in other recipes), though the ginger here is completely optional. And yes — this is a kid-approved recipe; he happily eats it with both rice and roti.

A quick note before we get into it: lately I’ve been avoiding tamarind because of some dietary restrictions, and I’ve been reaching for kokuminstead. It gives that same gentle tang without the tamarind, and it’s become my go-to souring agent in dals and curries. If you don’t have kokum on hand, a little tamarind paste still works beautifully here — I’ve noted the swap in the recipe card.

Ingredients Overview

• Toor dal (split pigeon peas) – the protein-rich base of the dal
• Dosakaya (yellow cucumber) – the star; mild and slightly tangy
• Onion, tomato, and green chili – for the aromatic base and body
• Ginger, curry leaves, and cilantro – for freshness and flavor (ginger optional)
• Kokum – for a slight touch of tang; you can also substitute with ½ tsp tamarind paste
• Turmeric and red chili powder – for color and heat
• Tempering: oil, mustard seeds, cumin seeds, and gluten-free asafoetida (hing)

Full measurements are in the recipe card below.

Dietary specifications and storage

Dietary notes: This dal is naturally vegan and gluten-free — just be sure to use gluten-free asafoetida (hing), since standard hing usually contains wheat flour. It’s also nut-free and a great protein-rich option for everyday meals.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The dal thickens as it sits, so add a splash of hot water while reheating and adjust salt. It freezes well for up to a month — thaw overnight in the fridge and warm through before serving.

Serving suggestions

Dosakaya pappu is best served hot over steamed rice with a spoon of ghee or sesame oil and any dry curry (poriyal) on the side. It also pairs beautifully with roti or phulka, and a side of appalam/papad and pickle makes it a complete Andhra-style meal.

How To Make Dosakaya Pappu In Instant Pot

• Set your IP to sauté mode and add oil. Once the oil is hot, add the mustard seeds, cumin seeds, and hing. As the mustard seeds start to crackle, add the curry leaves and chopped ginger. Sauté for a minute, then add the onion. Cook until the onions turn translucent.

• Add the chopped tomatoes and yellow cucumber. Mix well.

• Add the toor dal, then the turmeric powder, salt, and red chili powder.

• Mix again.

• Add the kokum and water. Stir all the ingredients, set the IP to manual mode, and cook for 12 minutes.

• Let the pressure release naturally, and once the pressure has dropped, carefully open the lid.

• Set the IP back to sauté mode and add the chopped cilantro. Let it simmer for two more minutes — and that’s it. Dosakaya pappu is ready. Serve hot with rice and any dry curry.

Recipe notes

• If you don’t want the cucumber mushy, cook the dal separately in the pressure cooker or Instant Pot. Once the onion turns translucent, add the cucumber with the kokum (or tamarind water) and salt, and cook until tender, then add the cooked dal and spices.
• In the Instant Pot, after adding the cucumber, you can use steam mode or manual mode with a quick pressure release.
• Adjust salt and spice levels to your preference.
• I skip garlic, but you can add two to three cloves if you like.
• Ginger is entirely optional.
• You can make this in a stovetop pressure cooker too: follow the same method — temper, add all the ingredients, and cook for just a few whistles.

Frequently Asked Questions

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Instant Pot Dosakaya Pappu | Yellow Cucumber Dal

This Instant Pot Dosakaya Pappu or Yellow Cucumber Dal is a flavorful lentil curry prepared with split pigeon peas and yellow cucumber – so comforting!

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Main Course, sides

Cuisine: South Indian, Telugu

Servings: 4

Calories: 106kcal

Author: Srividhya G

Ingredients

• ▢ 2 tsps Oil
• ▢ ½ tsp Mustard seeds
• ▢ 1 tsps Cumin seeds
• ▢ ¼ tsp Asafoetida / Hing
• ▢ 2 Green chilis slit
• ▢ 1 inch Ginger chopped
• ▢ 5 to 10 Curry leaves
• ▢ 1 cup Onion chopped (approx. 150 grams)
• ▢ 1 Tomato chopped (approx. 90 grams)
• ▢ 3 heaped cups Yellow Cucumber (approx. 500 grams)
• ▢ 1 tsp Red chili powder
• ▢ ½ tsp Turmeric powder
• ▢ 1 ½ tsps Salt or to taste
• ▢ 1 cup Toor Dal
• ▢ 2 Dried Kokums
• ▢ 3 cups Water
• ▢ 2 tbsps Cilantro

Instructions

• Set the Instant Pot to sauté mode and add the oil. Once hot, add the mustard seeds, cumin seeds, and asafoetida. When the mustard seeds crackle, add the curry leaves and chopped ginger. Sauté for a minute, then add the onion and cook until translucent.
• Add the chopped tomato and yellow cucumber. Mix well.
• Add the toor dal, turmeric powder, salt, and red chili powder. Mix again.
• Add the kokum and water. Stir, set to manual mode, and cook for 12 minutes.
• Let the pressure release naturally. Once dropped, open the lid carefully.
• Set back to sauté mode, add the cilantro, and simmer for two more minutes. Serve hot with rice and any dry curry.

Video

Notes

• If you don’t want the cucumber mushy, cook the dal separately in the pressure cooker or Instant Pot. Once the onion turns translucent, add the cucumber with the kokum (or tamarind water) and salt, and cook until tender, then add the cooked dal and spices.
• In the Instant Pot, after adding the cucumber, you can use steam mode or manual mode with a quick pressure release.
• Adjust salt and spice levels to your preference.
• I skip garlic, but you can add two to three cloves if you like.
• Ginger is entirely optional.
• You can make this in a stovetop pressure cooker too: follow the same method — temper, add all the ingredients, and cook for just a few whistles.

Nutrition

Calories: 106kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 969mg | Potassium: 336mg | Fiber: 6g | Sugar: 4g | Vitamin A: 477IU | Vitamin C: 36mg | Calcium: 41mg | Iron: 2mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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