Lunch

Andhra Cucumber Dal-Dosakaya

INGREDIENTS

½ Cup Toor Dal
¼ Tsp Turmeric powder
½ Tsp Salt
1 Nos Green chilli, chopped
30 gms Onions, chopped
30 gms Tomato, chopped
50 gms Cucumber (dosakaya), chopped
½ Tsp Red chilli powder
Tempering-
1 Tbsp Desi Ghee
¼ Tsp Cumin
¼ Tsp Mustard
2 Nos red chilli whole
2 pinch Asafoetida
1 Tsp Garlic, chopped
½ Tsp Ginger, chopped
8-10 Nos Curry leaves
1/8 Tsp Turmeric powder
½ Tsp Coriander powder
1 Tbsp tamarind extract
Chopped coriander
Garnish
2 No.Fried Garlic flakes
1 No.Dry Red chilli whole
2 No.Fried Curry leaves

INSTRUCTIONS

Pressure Cook toor dal with some water, turmeric powder, salt, chopped green chilli, chopped onions, chopped tomato, chopped cucumber (dosakaya) and red chilli powder. It will take 2-3 whistles, or cook till dal is done.
Remove from fire and mash the dal.
For tempering-Heat ghee in a pan and add cumin, mustard, red chilli whole and asafoetida. When the splutter, add chopped garlic, chopped ginger and curry leaves.
Stir for few seconds and add turmeric powder, coriander powder and mashed dal.
Bring to a boil and add tamarind extract and some water if required. Cook on slow fire for 2 minutes and add chopped coriander.
Remove in a bowl and garnish with fried garlic flakes, dry red chilli whole and fried curry leaves.

Preferred recipes by Chef Rakesh Sethi.

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