Onion and cucumber daal

2 Servings

Ingredients

Quantity Ingredient
2 Fistfuls mung beans
Water
¼ teaspoon Turmeric powder
Salt
Chopped onions
Butter or oil for frying
Chopped cucumber
Seasoning: mustard seeds; cumin seeds and slit green chillies in
Butter or oil
Garnish: lotsa chopped coriander leaves

Directions

Pressure cook about two fistfuls of mung beans with water adding ¼ tsp turmeric powder to it. (I usually put one fistful for one person if daal is not the main dish in the meal. Otherwise , you might want to add two fistfuls per person. It is probably surprising, but this measuring scheme works for me)

Once cooked, stir the beans till they can no longer be seen separately.

This step is very important. If the beans are nicely cooked, just a stir of the spoon will make a smooth paste. This is the reason why we are pressure cooking the beans. It is not only faster, but also cooks the beans thoroughly. Cooking in a pan is possible, but be prepared to keep stirring for about an hour.

Also, if more water is required, add after the daal has been cooked. For those who have tried this dish, know what consistency they need. For others, daal should be pouring consistency. Add salt.

Pressure cook the beans with turmeric above. Fry chopped onions in oil or butter. Add to cooked daal along with salt and cook. Just before the last boil, add chopped cucumber. Cucumber takes very little time to cook, so make sure it retains its crunchy texture. Season and garnish.

Seasoning: Mustard seeds, cumin seeds and slit green chillies in butter or oil. (First add mustard seeds. Wait till they burst, add cumin seeds and green chillies. Do not fry green chillies for too long, as they will lose their flavor) Add to daal at the very end. Garnishing: Lotsa chopped coriander leaves.

Note: To make it fiery, why not add little bit of cayenne pepper powder.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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