Madras Cucumber Dal

Name: Madras Cucumber Dal
Total time: 1800 s
Yield: 3 - 4 persons
Cuisine: American
Ingredients: 1/2 cup pigeon peas (tur dal); 150 gm yellow cacumber (gudmakai); 2 tbsp oil for tempering; 1/2 tsp mustard seeds; 1 dry red chilli; 1/2 tsp crushed fenugreek seeds; 8-10 curry leaves; 1 pinch asafoetida; 1 tsp grated ginger; 1 tsp jaggery; 1/2 tsp salt or according to taste; 1/2 tsp chilli powder; 1/2 tsp coriander cumin powder; Some Coriander leaves for garnishing

Surekha Dongargaonkar @sdsurekha53

A very tasty and tangy daal prepared with Mysore cucumber

Surekha Dongargaonkar @sdsurekha53

A very tasty and tangy daal prepared with Mysore cucumber

Saved

Ingredients

30 minutes

3 - 4 persons

1/2 cuppigeon peas (tur dal)
150 gmyellow cacumber (gudmakai)
2 tbspoil for tempering
1/2 tspmustard seeds
1dry red chilli
1/2 tspcrushed fenugreek seeds
8-10curry leaves
1 pinchasafoetida
1 tspgrated ginger
1tsp lemon juice
1 tspjaggery
1/2 tspsalt or according to taste
1/2 tspchilli powder
1/2 tspcoriander cumin powder
Some Coriander leaves for garnishing

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Steps

30 minutes

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.