Mudda pappu and Aavakaya with a dollop of ghee are the best combination and a mostly loved combination for many people in Andhra Pradesh,once I had this pappu at a friends place long back and tried it today.Cooking aavakaaya and daal together is a different style and I feel flavor of this dal is ultimate.You need not use the fresh pickles to make this dal,most of us bring pickles in a big batch when we go to visit our family in India,they become old and change their color sometimes and we don't even feel like using it,Am I right!!! you can use such pickles in this dal.
Toor Dal:1 cup(wash and pressure cook for 4-5 whistles and mash it to smooth)
Dosakaya(Indian Yellow Cucumber):1no (medium sized)
Onion:1 medium(cut into cubes)
Mustard Seeds:1 spn
Cumin Seeds:1 spn
Urad dal:3/4 spn
Dry Red Chillies:3-4(cut)
Curry Leaves:10 leaves
Turmeric Pwd:1/2 spn
Chilli Pwd:1/2 spn(optional)
Maagai(Skinless Mango Pickle):3 spn
1.Peel the dosakaya and cut into 1/4" cubes.Add the cut dosakaya pieces,onions,cut green chillies to a pressure cooker,add water till the pieces are just covered and cook it for 2-3 whistles,turn off the flame wait for the pressure come down and drain the excess water and put aside.
2.Take a pan,add oil,when hot,add the cumin seeds,mustard seeds and when they splatter,add urad dal and fry till golden color,now add hinger,red dry chillies,hinge and fry for a minute.
3.Add the cooked dosakaya,onion and green chillies to this tempering,add turmeric powder,mix well and now add the maagai pickle,mix and add 1/2 a cup of water,salt to taste and mix well.
4.Finally add the cooked and mashed toor dal,mix evenly and cook till the dal is well boiled.Add few chopped coriander leaves if u like.
5.Serve it hot with white rice or chapathi.
If U don't have pickle u can just make a normal dosakaya pappu and substitute the pickle with lemon juice or tamrind jucie.