Ingredients
- Kandipappu/ Toor Dal - 100 gms
- Dosakaya/ Yellow cucumber - 2 cups, peeled,deseeded & cubed
- Tomato - 1,medium size, finely chopped
- Small Onion - 10
- Green chillies - 4, slit lengthwise
- Red Chilli powder - 1 tsp, can increase/decrease as spicy needed
- Turmeric powder - ¼ tsp
- Tamarind paste - 2 tbsps
- Salt to taste
To Temper/Talimpu/popu/tadka
- Mustard seeds – 1 tsp
- Minnapappu/ Urad dal - 1 tsp
- Garlic - 4 cloves, crushed
- Jeera/cumin seeds - ½ tsp
- Fenugreek seeds – 1 tsp
- Dry Red chillies - 2, broken into two
- Curry leaves - 2 sprigs
- Oil - 1 tbsp
- Asafoetida a pinch
Preparation Method
Clean & peel the skin. Check for the bitterness of the dosakaya. If its fine, then cut it into cubes.
In a pressure pan, add dal, cubed dosakaya, onions (if you are using big ones, chop it.), tomatoes, green chillies, tamarind paste, red chilli powder, turmeric powder and pour 300 ml of water.
Cook for 4 whistles. Cool and open the pressure pan lid.
Mash the dal with pappuguthi/wood masher.
Add water, according to the desired consistency.
Heat 1 tbsp of oil in a pan. Add mustard seeds, once it crackles, add menthulu, jeera, dry red chillies, garlic, asafoetida & curry leaves.
Stir fry for about 4-5 seconds.
Pour this in the dal. Keep in the stove till it starts boiling.
Remove from the flame and Garnish with coriander leaves and cover keep it for some time before serving.
