1 Heat oil in a pan, add bengal gram and split gram dal and cumin seeds and saute for 4 mts on low-medium heat or till they turn golden brown. Add curry leaves, green chillis and red chillis and fry for another mt. Remove from pan and cool. 2 First grind the spices to a coarse powder. Add tamarind paste and blend once more. Add the dosakaya pieces and salt and grind to a coarse paste. The cucumber should not be made into a paste. A stone mortar is recommended to crush them but you can use a blender too. 3 Heat oil in a small pan, add the mustard seeds and let them pop. Add the split black gram and let it turn red. Add the curry leaves and hing and toss them for a few seconds till the flavors come out. 4 Turn off heat and add the seasoning to the ground dosakaya pachadi and combine. Serve with hot steamed rice and ghee. Preparation: 15-18 mts Serves 3-4 persons Cuisine: Andhra . 1 tbsp senaga pappu/bengal gram 1 tbsp minappa pappu/urad dal/split gram dal 1 tsp cumin seeds/jeera/jeelakara 1-2 green chillis 2 dry red chillis (increase or decrease to suit your spice level) 4-5 curry leaves salt to taste 1 1/2 tbsps tamarind paste 1/2 tbsp oil For tempering/poppu/tadka: 1/2 tsp mustard seeds 3-4 fresh curry leaves 1/2 tsp split black gram/minappa pappu 1/4 tsp hing/asafoetida/inguva 1 tsp oil
