Cucumber Dal

Ingredients

• 2 medium cucumber, peeled and cut into 1 inch pieces
• 2 cups cooked split pigeon peas (toor dal)   
• 2 tablespoons oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing)
• 1½ tablespoons finely chopped garlic
• 3-4 dried red chillies, broken
• 2 green chillies, slit
• 10-15 curry leaves 
• 1 medium tomato, finely chopped
• ¾ teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 2 teaspoons sambhar masala
• 1½ tablespoons tamarind water 
• Salt to taste
• 2 teaspoons chopped jaggery
• Fresh coriander sprig for garnish
• Steamed rice to serve

Method

1. Heat oil in an earthen pot, add mustard seeds and let them splutter. Add cumin seeds, mix and let them change colour. 
2. Add asafoetida, garlic, dried red chillies, green chillies and curry leaves, mix well and saute till garlic turns golden.
3. Add tomato and cucumber and mix well. Cover and cook for 3-4 minutes. 
4. Add red chilli powder, turmeric powder and coriander powder, mix well and saute for 1 minute. 
5. Add sambhar masala and tamarind water, mix well and cook for 2-3 minutes. 
6. Add salt and jaggery and mix well.
7. Add the cooked pigeon peas and 1 cup water, mix well and cook for 2-3 minutes. 
8. Transfer into a serving bowl, garnish with coriander sprig and serve hot with steamed rice.