Kakdi Mag Ni Dal Nu Shaak (Cucumber and Moong Dal)

Couple weekends ago, we had gone to Costco to buy some grapes. We're trying to eat healthy food. While there, I also decided to buy some cucumbers and tomatoes. We're on a big sandwich kick these days so I figured we'd use them all.. Well, that didn't happen. So I needed to figure out what I was going to do with these cucumbers that I had. Growing up, my mom often made "Dudhi mag ni dal" (Bottle Gourd and Moong Dal). I figured that cucumbers and dudhi were in the sorta in the same family so, I could just substitute one with the other. I was mostly correct. What I learned though that cucumber isn't as tough as dudhi, so it cooks much faster. Something to remember for next time. Overall the dish tasted really nice. We ate it with the last of the theplas that we had gotten from India and some malaysian parathas.

Here is the Recipe

Ingredients:

1 Chopped Cucumber
1/2 Cup Moong Dal
1/4 Tsp Turmeric
1/2 Tsp Corriender Cummin Powder
1/2 Tsp Red Chilli Powder
1/4 Tsp Hing
2 Tbsp Oil
1/2 Tsp Ginger
2 Tsp Chopped Cilantro
Salt to Taste
Sugar to Taste

Method:

1. Soak moong dal in water for 1/2 hour or so
2. Cook the moong dal and cucumber in a pressure cooker for 2 whistles
3. Let the pressure in the cooker drop naturally so that you can open the cover easily.
4. Once you've opened the cooker, if the dal was cooked directly in it then add some water to it so that its at the desired consistency. If the dal is cooked in cooker containers then transfer it to a pot and add water.
5. Add turmeric, cilantro and cumin power, red chilli power, ginger, salt and sugar to dal and cucumber and stir well.
6. Let this cook for a few minutes till it is simmering
7. Heat the oil for tempering and add hing when the oil is sufficiently hot
8. Once Hing has cooked (about 10 s or so) add it to the dal and stir well
9. Add Cilantro leaves and stir well.
10. Serve hot with roti or rice