Wash dal few times till the water runs clear.

Wash and peel Cucumber / dosakaya. Cut to quarters, remove the seeds and discard. Chop and add them to the cooker.

Add dal, cucumber, sliced onion, chopped tomato and green chili to the cooker. Pressure cook for 1 to 3 whistles depending on the kind of cooker you use.

If using tamarind, soak it in 4 tbsps water and extract thick juice.

When the pressure releases, Add salt and mash the dal.

Heat ghee or oil in a pan, add red chili, mustard and cumin.

When they crackle, add garlic and curry leaves. Allow the curry leaves to turn crisp.

Reduce the flame to low. Then add hing, chili powder, turmeric and salt to the hot ghee.

If using tamarind, you can pour the tamarind juice to the pan and quickly pour everything to the dal.

Stir and cook for a while until the raw smell of chili powder goes off. Dosakaya pappu is ready to serve with rice or chapathi.