Dosakai Pappu (Andhra Cucumber Dal)
| Ingredients : |
|
| Dosakai (round cucumber) |
- |
1small |
| Toor dal |
- |
1/2cup |
| Oil |
- |
2tbs |
| Sliced red chillies |
- |
2nos |
| Black gram dhal (Urad dal) |
- |
1/2tbs |
| Mustard seeds |
- |
1/2tbs |
| Cumin seeds |
- |
1/2tbs |
| Asafoetida |
- |
a pinch |
| Tamarind
|
- |
1/4lemon size |
| Water |
- |
1/2cup |
|
Salt |
- |
to taste |
|
Sugar |
- |
1tbs |
| Chilli powder |
- |
2tbs |
| Curry leaves or hopped coriander
leaves |
|
|
|
Method of Preparation :
Boil toor dal until soft. Peel cucumber and
cut into medium sized pieces. Take juice from the tamarind and keep aside.
Heat oil and fry red chillies, black gram, mustard seeds,
cumin and asafoetida. Add cucumber, tamarind juice and water. Cook on low heat.
When it is done, add toor dal, salt, sugar, and chilli powder and stir well. Keep on low fire for 5 minutes and remove.
Garnish with curry leaves and serve
hot with rice.
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