Papaya n pulse is a simple but one of the healthy and hearty dish for all season especially in chilled winter, the Luke warm papaya n pulse paired with roti or paratha will satiate your hunger in chilled winter days .You can also serve it as soup ,digest easily and absorbs by body.

Papaya itself a tropical vegetable has a great nutritional values and work best antioxidant for wrinkle free skin naturally.

Like banana ,papaya is also a vegetable and fruit. When it’s green skin turn to orange ,it tastes delicious to have as a fruit .The  papaya plant is one of the most common and blessed plant which  visible in most of the backyard of the house in Odisha, India.

Papaya and pulse together are very rich and healthy food for when ever you want a simple and light to eat. You can be enjoyed it with some fresh salad in the time of serving lunch.

How to cut papaya..

  1. Though its in our back yard and i love to pluck them out from the tree ,but one thing which you should be careful while  cutting the  vegetable. It has white latex known as papain, which has more than the ripe papaya. For some people it creates itching on skin, the best to use gloves or put on oil in the time of cutting papaya.
  2. Wash them and thoroughly and peel out the green skin. Then start by cutting off the top end of the raw papaya.
  3. Slice the papaya into half and scope out the seeds, membranes that cover the seeds.
  4. Now slice the papaya into chunks or small cube shaped. Put them in water and rinse it. Strain and discard the water. Your papaya is now ready to cook.

Soak pulse in water for 30 minutes to cook the pulse faster and save your time.

The steamed pulse or dal should be half done.

Add papaya. I have added few pumpkin cubes also, you can skip them that’s not necessary.

Pressure cook for one more whistle and you are done. No need to over cook the vegetables


Raw papaya in pulse

yield : servings 6

prep time :30 minutes

cook time :5 minutes

total time :35 minutes

things we need to cook

  • 1 cup raw papaya cubes/chunks
  • 1/2 cup yellow lentils (arhar ki dal)
  • 1 tsp turmeric
  • 1/2 tsp red chili powder
  • salt

for tempering/tadka

  • 3 dried red chilies
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp asafoetida
  • 1 tsp crushed ginger
  • 1 tbsp. ghee/oil
  • 1 small tomato -finely chopped
  • 1 sprig of curry leaves
  • 1 small onion -finely chopped -optional
  • 3 cloves garlic -crushed -optional


Clean and rinse thoroughly lentils, soak them in one cup of water for half an hour.

Soaked lentils will reduce the time of cooking of the lentils else you can boil the lentils with out soaking.

In a pressure cooker pour the soaked lentils along with water. Add chopped tomatoes, turmeric ,red chili powder, salt  and cook on medium flame for one whistle. Here we need to half cook the lentils.

Meanwhile rinse thoroughly the papaya and peel out the skin.

Scoop out seeds and cut them into small cubes or chunks.

After one whistles, allow cool the pressure manually under water and add papaya.

Cook again over medium flame for 1 or 2 whistles. Remove the lid  by cooling under water.

For tempering / tadka..

Add half cup of water into the boiled papaya and cook over medium flame. The dal should be slight thick.

In a small pan heat ghee, add mustard seeds, cumin seeds ,fennel seeds, red chilies when seeds are started to crackle add ginger (onion, garlic -optional).

Add hing ,curry leaves, when ginger turned to slight brown .Now add the tempering into the boiled dal and allow simmer for 2 to 3 minutes and cover with lid before off the flame.


I forgot to add tomatoes in the time of boiling papaya, can be  used it in the time of tempering.

Recent Posts


Leave A Comment