Advertisements
DiabeticFriendly Few Ingredients FiberFood Glutenfree Kids Friendly NoOnion-NoGarlic Pooja / Gathering Protein Rich Quick to Make Vegan WeightLoss

GreenCucumber-LentilStew / ToorDal / KeeraDosakaya Pappu

Spread the love

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:15 mins   Cuisine:Indian

This, green cucumber lentil stew, recipe of Toor dal + cucumber is a very common one for any South Indian Mum. But, sharing my version. It is purely Vegan+Gluten free recipe. Toor dal is one of the most common pulses in an Indian kitchen.

The above combination, of Green Cucumber dal and Brinjal & Green Peas Curry / Vankaya -Bataani Koora,makes an excellent combination of dal & curry from the Telugu Cuisine. These can be served as sides with steamed rice or even with chapathi / roti / phulka.

Health Benefits of Cucumber & Toor Dal

Cucumbers are very low in calories and they also contain fiber in the skin and so can help us maintain a healthy weight.

Toor Dal/Kandi Pappu/Yellow Lentils have many health benefits like improves digestion, good source of protein,iron, fiber, controls cholesterol,has folic acid. 

Green Cucumber dal served as a side, in the above Bhojanam/Thali/Platter

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Dal recipes collection here⇒  Dal / Pappu / Lentil Stew

My Curry Recipes collection here⇒ Curry / Koora / Stir Fry

Related Posts⇒ 

  1. Bhojanam/Thali/Platter # 3 
  2. Pappu Pulusu / Indian Spicy Lentil Soup
  3. Dosakaya Pappu / Yellow Cucumber Dal
  4. Lettuce wraps with Cucumber-Peanut Salad

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

Ingredients:

  • Green Cucumber / Keera Dosakaya – 1 medium size
  • Tomatoes – 2 large size
  • Toor Dal / Kandi Pappu – 1 cup (medium size)
  • Salt – 2 teaspoons
  • Red Chilli Powder – ½ teaspoon
  • Turmeric Powder – ½ teaspoon
  • Water – for boiling and cooking
  • Coriander – 2 to 3 twigs

Ingredients for Tempering : (optional)

  • Mustard seeds / Aavalu – ¼ teaspoon
  • Jeera / Cumin Seeds -½ teaspoon
  • Nuvvulu / Sesame Seeds – ¼ teaspoon (optional)
  • Asafoetida / Hing / Inguva – half of ¼ teaspoon
  • Dry Red Chillies – 3
  • Curry Leaves – 5
  • Cooking oil – 2 tablespoons
  • Garlic pods – 3 (optional)

Special Ingredients:

  • Asafoetida / Hing / Inguva

Step wise pics Procedure for Green cucumber lentil stew:

  • Firstly, take the lentils/kandipappu/toordal into the pressure cooker and wash them twice thoroughly.
  • Pour water upto the level where the lentils/dal are soaked. Set aside.
  • Wash the green cucumber and tomatoes.
  • Cut the cucumber/dosakaya and the tomatoes into small pieces.
  • Transfer all the pieces of tomatoes and cucumber onto the dal in the pressure cooker.

    Green Cucumber and Tomato pieces added to the dal in pressure cooker
  • Close the lid, put the cooker on the stove top in high flame and cook until you get 3-4 whistles.
  • After the pressure is released, open the lid and add the salt , turmeric powder and red chilli powder into the same.
  • Add ¼ cup of water and switch the flame on under medium.
  • Stir everything thoroughly and let it cook for up to 3-5 mins or until it thickens.

    Mixed up all the spice powders and the dal/cooked lentils
  • Shift the pressure cooker from the flame and put a small frying pan on the stove.
  •  Add all the ‘Ingredients for tempering’  into the pan and saute them. 
  • Switch the flame off and transfer all the content of the pan into the dal/pappu/cooked lentils.
  • Give a mix and take it into a serving dish. Done!!

    green cucumber lentil stew

Tips:

  • You can peel the skin off the cucumber/dosakaya, if you prefer to.
  • This is a No Onion, No Garlic recipe, but you can add garlic in the tempering too.
  • I have a small pressure cooker suitable for making the stew/dal, if not you transfer the cooked dal/lentils into a suitable vessel and continue with the recipe.
  • Adjust the salt and spice as per your taste, but the expected spice for this stew/toor dal/dosakaya pappu is mild.
  • The storage time of this pappu/lentilstew at room temperature is just 1 day but when refrigerated stays good upto 2-3 days.

Result:

  • The taste of this pappu/keera-toor dal/yellow lentil stew is mild in spice and the texture is very soft.
  • It is suitable as a side with any rice, quinoa, any bread .

    green cucumber lentil stew
  • Green Cucumber dal served as a side, in the above Bhojanam/Thali/Platter

You can Pin it here for later use , Pinterest Link :

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

Advertisements

8 comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: