Tuesday, February 1, 2011

Cucumber Dhal


Cucumber -1
Toor dhal- 1/2 cup
Salt - to taste
Turmeric powder - a pinch
Oil - 3 tbsp
Mustard seeds - 1/4tsp
Cumin seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Fenugreek seeds - 8
Garlic chopped - 3 pods
Curry leaves - a sprig
Tamarind paste - 2 tbsp
Green chillies - 3
Red chillies - 2
Red chilly powder - 1 tbsp
Cilantro chopped - 3tbsp
Asafoetida - a pinch


1. Wash, peel, deseed, chop, check for bitterness, the cucumber.
2. Cook it with salt and turmeric powder.
3. Pressure cook toor dhal, mash it.
4. In a wide pan, heat oil, add mustard seeds, cumin seeds, fenugreek seeds, urad dhal, red chillies, chopped garlic, curry leaves and asafoetida and fry for a second.
5. Immediately add cooked dhal and cucumber, green chillies, tamarind paste and red chilly powder.
6. Add water and salt if needed and bring it boil.
7. Garnish with cilantro.
8. This goes well with white rice with ghee, curd rice, dhadhojanam, chapathi, poori, toasted bread, salted oats, rava ganji, raagi ganji, dosa, rava dosa, idly, wheat rava upma, sooji upma and guntaponganalu.

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