Dosakaya Pappu

The best dal I've ever made by anyone ever.

Ingredients

1 cup toor dal (lentils)

4 cups water

2 tbsp canola oil

1 medium onion, sliced

1 tbsp kosher salt

bit of fresh cracked pepper

6-8 garlic cloves, peeled and sliced

~10 curry leaves

1 tsp whole cumin seeds

2 long green chilies, sliced

1 large dosakaya (yellow Indian cucumber - mildly sour), peeled, de-seeded, and cut into ~1" chunks (as you would a cantaloupe)

2 tomatoes, diced

1 tsp turmeric

1/2 tsp fresh ground coriander

1 tsp tamarind paste

Directions

Rinse the dal in cool water and strain. Repeat three to four times, or until the water runs clear-ish. Bring four cups of water to a boil. Add the dal, reduce to medium-low, and cook lightly covered until they pretty much turn to mush, stirring occasionally (~1/2 hour).

While the dal cooks, heat oil on medium in a large sauté pan or pot and cook the onions with the black pepper and half the salt until they are translucent (~5 mins). Add the garlic, curry leaves, cumin seeds and chilies, and cook a few minutes longer to soften the garlic and get all the flavors absorbed into the oil. Add the cooked dal and stir in the remaining ingredients, minus the tomatoes. Reduce the heat a touch, cover and cook until the dosakaya is tender (12-15 mins), stirring every so often. Add the tomatoes during the last few minutes of this process.

Serve over rice. I should have garnished it with cilantro, but I forgot to buy any. You should totally garnish it with cilantro, that would be nice.

Suggested Album Pairing

Miserable Cowboy Songs, Cole Bee Wilson. Cole is a friend of a friend. I love this album. The connection to food? None.