Toor dal/ kandi pappu 1 and 1/2 cups
Yellow cucumber/ Dosakaya 1
Green chillies 6
Tamarind 1 inch sized ball
Turmeric powder a pinch
Salt to taste
Mustard seeds 2 tsps
Cumin seeds 1 tsp
Broken red chillies 4
Curry leaves 4
Garlic pods 4
Hing/ Asafoetida a pinch
Oil 1 tbsp
Method of preparation:
Wash, peel and chop yellow cucumber into inch sized cubes.
Pour 4 cups of water and cook washed dal for 2-3whistles in a pressure cooker.
Remove stems and cut green chillies into halves.
Peel and crush garlic pods.
In a deep pan, heat oil on medium low heat, and then add crushed garlic pods.
When garlic pods turn light brown, add mustard seeds, cumin seeds, broken red chillies, curry leaves, hing and green chillies.
When chillies start to burn, add chopped cucumber cubes, tamarind, turmeric and salt.
Cook covered until the cucumber gets soft.
Finally add cooked toor dal and bring to quick bubble.
Serve with rice or roti.
Notes: Taste the cucumber in the beginning to make sure its not sweet.