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.

Serve the Mangalore Cucumber Chana Dal Sabzi Recipe along with phulka, raita and jeera rice to make it a complete meal.