Another cuisine from Andhra Pradesh, an authentic recipe which is prepared every other day. By adding vegetable to dal not increased its nutritive value but also enhances taste. This dish goes well with rice & roti. Let’s hop in to the ingredients needed!
Yellow cucumber- 1 small
Tuar dal/ pigeon dal – half cup
Onions – 1 small chopped
Green chillies- 2
Chilli powder- 1/2 tablespoon
Turmeric powder- 1/4 tablespoon
Tamarind soaked- small piece
Mustard seeds- 1/2 tablespoon
Cumin seeds- 1/2 tablespoon
Oil 1 tbsp
Red chillies – 2
Curry leaves- 1 twig
Garlic crushed- 3 to 4
1. Wash& soak dal in water for 5 minutes. ( soaked dal enhances good absorption and fast cooking). Pressure cook for two whistle.
2. Add chopped cucumber, onion chopped, green chilli, turmeric powder, chilli powder, tomato, salt & tamarind juice.
3. Pressure cook for one whistle. Let it cool.
4. Adjust salt.
Heat one tbsp of oil/ ghee. Add crushed garlic, mustard seeds, cumin seeds, red chillies, curry leaves & finally asafoetida/ hing.
Add dal to the seasoning. Transfer in to a serving bowl. Serve with rice and ghee.