Tuesday, November 6, 2012

Cucumber Dal.

This post is on request from my brother who is in NewZealand and asked me if I could post some easy-to-make recipes. He loves dals and pickels. So Krishna this is for you.

I used country cucumber here which we get in India. 

First peel the cucumber skin and cut them into medium-sized pieces. Then wash toor dal ( kandi pappu ) and add water, cut cucumber pieces, green chillies ( one green chilly into three parts ), curry leaves ( 4-5 in number ) and pressure cook the whole thing for 5 whistles. 

Take a wok ( or kadai ) and add about 2 tablespoons oil ( how much to add is your choice, could be 3-4 tablespoons too, but more than that would make the dish oily). When the oil heats up, add one half teaspoon of hing ( asafoetida or inguva ), add 1-2 teaspoon  urad dal ( minappappu ), once the urad dal turns a little brown, add 1 table spoon of jeera ( jeelakarra ), 1 table spoon of mustard seeds ( rai or avalu ) and once the mustard seeds start sputtering, add the cooked dal with cut cucumber pieces, curry leaves and green chillies.

Now add a table spoon of turmeric powder, 1 table spoon of salt and 1 table spoon of red chilly powder to it ( the amount of salt and red chilly powder to be added can vary depending on your taste ) and let the whole mixture boil for a minute. If the whole thing is too thick to boil, you could add water to it depending on how you want the consistency to be.

Your dal is ready. Enjoy it and let me know how you liked it. Happy Cooking!!!!!!!!!!!!

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