Dosakai Pappu

Ingredients

Green gram dal     :    200 gm
Cucumber    :    ¼ kilo
Onion         :    2 (big)   
Tomato        :    2 (big)   
Garlic        :     8 pods
Turmeric Powder    :      ½  tsp   
Green Chilli    :    6
Oil        :    as needed
Mustard        :    1 tsp   
Cumin         :    ½ tsp   
Asafoetida     :    2 pinches    
Dried red Chilli    :    2
Tamarind        :    a small ball
Salt         :    as needed
Coriander leaves    :    a little
Curry leaves     :    a little

Method    

Wash green gram dal  and put it in a vessel.
Cut 1 ½ onion, tomato, green chilli into small pieces.
Cut the remaining onion into long thin slices.
Peel  cucumber and cut it into small pieces.
Add 1 ½ onion, 4 pods of garlic,tomato, green chilli, turmeric powder, asafoetida to dal and let it boil.
When the dal is ¾ cooked, add cucumber pieces, coriander leaves, cover the vessel with a lid and let it boil.
When  cucumber is cooked, add tamarind and boil.   
After 10 - 15 minutes, remove the vessel from stove, drain excess water in a vessel and set aside.
Mash the contents, add drained water and boil for a few minutes.
Remove the vessel from stove.
Heat oil in a frying pan.
Add mustard, cumin, dried red chilli, thinly sliced onion, curry leaves and fry.
Add this to the cooked dal. 



Note: This recipe is taken from the book "Andhra Special Samiyal" by prabarajappa published by Manimekalai Persuram