Yellow cucumber with Lentils / Dosakaya pappu

Pert as a pear-monger I’d be,
If Molly were but kind;
Cool as a cucumber could see
The rest of womankind
-New song of new similes John Gay

Yellow Cucumber is plain cool you see. You could add it to lentils, pickle it to enjoy later. Turn it into a dip or a chutney. Or if you are like me eat it raw just as is.

Yellow cucumber or dosa kaya is the Indian variety, which is the rotund cousin of the English cucumber. With a crispy skin and a fleshy interior this cucumber is perfect to take on as many avataars as possible. Warning: sometimes the cucumber can be bitter due to unhappy growing conditions. So take a small bite of your cucumber before starting to cook with it.

Preparation time: 5 mins
Cooking time: 25 mins
Serves: 4

2 cups of 1" cubed yellow cucumber
1 cup of toor dal
8 Thai green chillies
10 curry leaves
1 tbsp black mustard seeds
5 red chillies
1/8 tsp of turmeric
1/2 tsp of Swad tamarind paste optional
2 tbsp of oil
salt to taste
4 cups of water

• In a pressure cooker cook the lentils with 2 cups of water for 8 whistles. takes about 15 mins
• Meanwhile in a 3Qt sauce pan heat 2 tbsp of oil and add the black mustard seeds. Wait for them to splutter. Add in the red chillies, green chillies, curry leaves and saute for 30 secs
• Add in the cucumber, turmeric, salt,tamarind and 1/2 cup of water and close the lid. Let this cook on med -hi heat for 15 mins till the cucumber is soft
• Add in the cooked lentils and another 1 cup of water. Boil all of this together stirring in between for 10 mins till all the flavors come together
  

Serve this with roti or rice and crunchy yums. Enjoy.

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