Mangalore Cucumber Chana Dal Subzi Recipe
A combination of mangalore cucumber and chana dal cooked in one pot and flavoured with Indian spice.
Mangalore Cucumber Chana Dal Sabzi Recipe is a nutritious recipe that combined the Bottle Gourd and lentils making it a perfect dish for a wholesome lunch or dinner. This curry is made with mangalore cucumber which is a widely used vegetable in many parts of Mangalore which is in south India. Pulses are an essential part of ingredient in most of the Indian meals. They are low glycemic index. That helps you to keep your sugar levels in control. Mangalore cucumber on the other hand is a good source of potassium and sodium which controls the blood pressure levels.
If you are looking for more Mangalore Cucumber recipes here are some :
- 1 Mangalorean cucumber , cut into bite sized pieces.
- 1 cup Chana dal (Bengal Gram Dal)
- 1 teaspoon Cumin (Jeera) seeds
- 1 Bay leaf (tej patta)
- 1 teaspoon Ginger , grated
- 1 Tomato , finely chopped
- 1 teaspoon Coriander (Dhania) Powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder , adjust according to taste
- 1 teaspoon Sugar
- 1 Coriander (Dhania) Leaves , small bunch, chopped Ingredients for Seasoning
- 1 teaspoon Cooking oil
- 1 teaspoon Cumin (Jeera) seeds
- 2 Dry red chillies
- Salt , to taste
How to make Mangalore Cucumber Chana Dal Subzi Recipe
To begin making the Mangalore Cucumber Chana Dal Sabzi, soak the channa Dal in 2-1/2 cups of water for half an hour.
While 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.
Next 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.
After 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.
Once 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.
The 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.
Pour the seasoning into the mangalore cucumber Chana Dal, stir in the chopped coriander leaves and serve warm.
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