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
- Bhojanam/Thali/Platter # 3
- Pappu Pulusu / Indian Spicy Lentil Soup
- Dosakaya Pappu / Yellow Cucumber Dal
- Lettuce wraps with Cucumber-Peanut Salad
- 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)
- 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.
- 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.
- 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!!
- 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.
- 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 dal served as a side, in the above Bhojanam/Thali/Platter
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