- Pigeon Peas ( Arhar Dal ) – 60gms (1/4Cup)
- Dosakaya ( Yellow Cucumber) – 1(300gms)
- Fenugreek Seeds – 3 Seeds
- Black Gram – 1 1/2tsp
- Mustard Seeds – 3/4tsp
- Cumin Seeds – 3/4tsp
- Eco-friendly Chilies – 3 (10gms)
- Salt - To Taste
- Asafoetida – 1/8tsp
- Red Chilli Powder – 1/8tsp
- Turmeric Powder – 1/8tsp
- Curry Leaves – Couple of
- Water - 125ml
- Oil – 1Tbsp
(Online Conversion utility to transform Gms to Cups Temperatures etc)
Take Pigeon peas inside a bowl and wash them. Add measured water for this dal and aside. Wash the Dosakaya and peel it. Before performing into pieces first taste it for bitterness. Then reduce medium-sized pieces. Add these pieces towards the dal. Wash and slit eco-friendly chillies. Add these chilies towards the dal. Place this bowl inside a pressure oven and prepare. Once you hear the very first whistle of pressure oven, lower the flame and prepare for fifteen minutes. When the pressure from the pressure oven goes lower, take away the bowl and discard the cooked eco-friendly chilies.
Heat a pan and add oil into it. When oil is hot add fenugreek seeds and black gram. Fry stirring till seeds start altering color. Adding mustard seeds and cumin seeds. Fry stirring up until the seeds crackle. Now add asafoetida and curry leaves. Fry well. Now add some cooked dal and blend well. Adding the turmeric powder, red chilli powder and salt and sufficient water (50ml) to obtain the preferred consistency. Mix well. Prepare the dal for any minute, stir once and transfer to some serving bowl and serve hot with plain grain.
Suggests Remember:
At occasions the dosakaya could be bland and also at occasions it might be sour. So taste it after which accordingly add some chilies and salt to obtain the right taste.
In days of old they accustomed to add tamarind pulp to create the sourness—but this provides a dark color towards the dal. So if it's too bland then add citric acidity to boost taste combined with the flavor of dosakaya.
Curry foliage is wealthy in Vit A. Lots of people take them off while eating. So the next time you consider adding curry leaves for your dish, first chop them well. Fry these chopped curry leaves combined with the seasonings. By doing this it is not easy for individuals to split up them while eating. Rather of popping Vitamin tablets it is best to consume what's available naturally. The flavour from the dish is enhanced because of the aroma of curry leaves. So don’t waste them by tossing away.
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