Raw Lemon Cucumber 1 small
Toor Dal 1 1/2 cups
Green Chiles 3
Tamarind 1/2 inch sized ball
Turmeric Powder 1/2 tsp
Salt to taste
Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 4
Curry Leaves 5
Asafoetida a pinch
Oil 1 tsp
Method of preparation:
Wash toor dal with water thoroughly and pressure cook in 3 cups of water for 3 whistles.
Wash, peel, remove ends and chop lemon cucumber into small pieces.
Remove stems, wash and slit the green chiles.
Heat oil in a deep vessel, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped lemon cucumber, tamarind, turmeric powder and salt.
Pour a cup of water and cook covered until lemon cucumber pieces turn soft.
Uncover and add cooked toor dal along with another cup of water if the cooked toor dal is too thick.
Bring to boil and leave on for 1-2 minutes.
Serve hot with rice or roti.
Notes: Make sure the lemon cucumber is not sweet.