Mangalore Cucumber Chana Dal Subzi Recipe

Name: Mangalore Cucumber Chana Dal Subzi Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 piece Mangalorean Cucumber (1 Mangalorean cucumber cut into bite sized pieces.); 1 cup Chana Dal (1 cup Chana dal (Bengal Gram Dal)); 2 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera) + 1 teaspoon Cumin seeds (Jeera)); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 1 tsp Ginger (1 teaspoon Ginger grated); 1 piece Tomato (1 Tomato finely chopped); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder adjust according to taste); 1 tsp Granulated Sugar (1 teaspoon Sugar); 1 piece Cilantro (1 Coriander (Dhania) Leaves small bunch, chopped); 1 tsp Vegetable Oil (1 teaspoon Oil); 2 pieces Dried Red Chili (2 Dry Red Chillies); 0 pieces Table Salt (Salt to taste)

Mangalore Cucumber Chana Dal Subzi Recipe - Indian Curry Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Mangalorean Cucumber1 piece · 1 Mangalorean cucumber cut into bite sized pieces.
Chana Dal1 cup · 1 cup Chana dal (Bengal Gram Dal)
Cumin Seeds2 tsp · 1 teaspoon Cumin seeds (Jeera) + 1 teaspoon Cumin seeds (Jeera)
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Ginger1 tsp · 1 teaspoon Ginger grated
Tomato1 piece · 1 Tomato finely chopped
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania)
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder adjust according to taste
Granulated Sugar1 tsp · 1 teaspoon Sugar
Cilantro1 piece · 1 Coriander (Dhania) Leaves small bunch, chopped
Vegetable Oil1 tsp · 1 teaspoon Oil
Dried Red Chili2 pieces · 2 Dry Red Chillies
Table Salt0 pieces · Salt to taste

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Steps

1To begin making the Mangalore Cucumber Chana Dal Sabzi, soak the channa Dal in 2-1/2 cups of water for half an hour.
2While the Chana dal is soaking we will cook the mangalore cucumber in the pressure cooker. Place the cut mangalore cucumber in the pressure cook, with 1/4 cup of water, sprinkle some salt and a pinch of turmeric powder. Pressure cook for 2 whistles and turn off the heat. Once the pressure releases, transfer to a bowl and keep aside.
3Next we will cook the chana dal in the same pressure cooker. Place the channa dal along with the soaked water and the remaining ingredients. Cover the pressure cooker, place the weight on and pressure cook for a couple of whistles.
4After the two whistles, turn the heat to low and simmer for another 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally. You can see the Video Recipe of How to cook lentils in a pressure cooker.
5Once the pressure is released, open the cooker and stir in the cooked mangalore cucumber. Check the salt and spices and adjust to suit your taste.
6The next step is to make the seasoning for the Mangalore cucumber channa dal. Heat a small pan with a teaspoon of oil; add the cumin seeds, a pinch of red chili powder and red chilies. Roast for a couple seconds and turn off the heat.
7Pour the seasoning into the mangalore cucumber Chana Dal, stir in the chopped coriander leaves and serve warm.
8Serve the Mangalore Cucumber Chana Dal Sabzi Recipe along with phulka, raita and jeera rice to make it a complete meal.