Chana Dal With Cucumber
|Chana dal||3⁄4 Cup (12 tbs) (split Bengal gram)|
|Finely chopped cucumber||1⁄2 Cup (8 tbs)|
|Cumin seeds||1 Teaspoon (jeera)|
|Ginger green chilli paste||1 Teaspoon|
|Turmeric powder||1 Pinch (haldi)|
|Chilli powder||1⁄2 Teaspoon|
|Chopped coriander||1 Tablespoon (for garnish)|
Wash and soak chana dal in water for at least an hour.
Drain and keep aside.
Add 2 cups of water to the soaked dal and pressure cook for 10 to 15 minutes.
Heat oil in a non-stick pan, add cumin seeds and allow them to crackle.
Add the cooked dal, ginger-green chilli paste, turmeric powder and chilli powder and cook for 2 to 3 minutes.
Add cucumber and salt, and simmer for 10 to 15 minutes till the cucumber is tender, but still a little crisp.
Add some water if required to adjust the consistency.
Garnish with chopped coriander and serve hot with rice or chapattis.