Cucumber Chana Dal
by Tarla Dalal
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Added to 52 cookbooks
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You might have tried preparing chana dal and cucumber in the form of gravies, but this unique dry subzi made with the same combo is unbelievably tasty and sure to delight you with its crispy texture.
Cooked simply with minimal spices, this Jain -friendly Cucumber Chana Dal is nevertheless very tasty, mainly because of the consistency of the chana dal, which is cooked to a stage where it is soft but still retains a bit of its crunch.
This complements the juicy softness of cucumber well. Take care not to overcook the dal as that will make the dish lumpy and mushy.
- Wash and soak the chana dal in enough water in a deep bowl for 1 hour. Drain and keep aside.
- Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
- Add the soaked chana dal, green chilli paste, turmeric powder, chilli powder and ¼ cup water, mix well and cover and cook on a medium flame for 6 minutes, while stirring occasionally.
- Add the cucumber, salt and more ¼ cup water, mix well and cover and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||97.9 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1 mg|
|Vitamin C||1.9 mg|
|Folic Acid||63.5 mcg|
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