CUCUMBER LENTIL

KHEERA DAAL

SAUTEKAI THOVE

You Need: (To serve 4 people)

• Cooked Lentils/Split Pigeon Peas (Tuvar Daal/Togari Bele) (1 cup)

          (Pressure cook lentils with ½ tsp Turmeric powder, salt ans 1 ½ cup of water for 4-5 whistles)

• Finely chopped Cucumber (Kheera/Sautekai) – 1 medium sized cucumber (Peel the skin)
• Finely chopped Onion - (1 medium sized onion)
• Finely chopped Tomatoes - (1 medium sized tomato)
• Finely chopped Garlic - (2-3 cloves)
• Finely chopped Green Chillies- (3-4)

• Lemon Juice - 1 tsp Optional
• Butter - (a cube) Optional
• Water - 1 ½ cup
• Salt (To taste)

     For Seasoning (Tadka/Oggarane):

• Oil (For seasoning) - 1 ½ tbsp
• Mustard Seeds (Rai/Sarson/Sasive) - ½ tsp
• Cumin Seeds (Jeera/Jeerige) - ½ tsp
• Red Chillies - (2-3)
• Curry Leaves (Kadi Patta/Kari Bevu) - (1-2 sticks)
• Asafoetida (Hing/Hingu) - (2-3 pinch)

     To Garnish:

• Chopped Cilantro (Hara Dhaniya/Kottamabari Soppu)

Method:

• Heat Oil in a pan. Add Mustard seeds, Cumin seeds & Red Chillies
• When Mustard Seeds starts spluttering, Add Curry Leaves & Asafoetida

• Add chopped Green Chillies, chopped Garlic, chopped Onion & Salt. Saute till Onions get tender.

• Add chopped Tomatoes. Saute for 2-3 minutes till tomatoes get tender.

• Add chopped Cucumber. Saute for 2-3 minutes till Cucumber get tender.

• Add cooked Lentils & Water. Mix well. Cover the lid & leave for 3-4 minutes. Every minute once, stir the Lentils.

• Switch off the gas/stove. Add Lemon juice (Optional) & Butter. Mix well.
• Garnish with chopped Cilantro.

    Serve hot with Rice or Chapathis :)