Madras Cucumber Dal
A very tasty and tangy daal prepared with Mysore cucumber
Madras Cucumber Dal
A very tasty and tangy daal prepared with Mysore cucumber
Cooking Instructions
- 1
Wash and soak dal for half an hour
- 2
Cook dal in pressure cooker with little oil and turmeric powder.
- 3
Peel cacumber, remove seeds and cut into medium sized cubes
- 4
Place a pan on gas stove. Add oil after pan is hot. Add mustard seeds, crushed fenugreek seeds, asafoetida and curry leaves.
- 5
Add cucumber cubes, add little salt cover and cook for five minutes on medium flame.
- 6
Now add salt, red chilli powder ginger and cooked dal. Add water to adjust the consistency.
- 7
Add jaggery and lemon juice. Let the dal boil. Add cut coriander leaves.
- 8
Remove this dal in serving bowl.
- 9
Again make tempering with oil mustard seeds, asafoetida, whole red chilli, chilli powder and curry leaves.
- 10
Pour the tempering on dal and garnish with coriander. Serve with Jawar roti, chapatis or rice.
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