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CUCUMBER DAL

January 1, 2011 3:39 pm 0 comments
cucumber dal

cucumber dal

Cucumber or the Indian yellow cucumber variety, also popularly known as the dosakaya in telugu is a popular vegetable in Andhra Pradesh. The cucumber dal is a type of dal cooked with yellow lentils and Indian cucumber especially famous in Andhra Pradesh (South India).

Any dal with rice is one of the best comfort food which is so simple yet a tasty meal to have. The dosakaya or cucumber mixed with dal is simply irresistible in its taste. The dosakaya when blended with dal and spices absorbs the flavors and gives a mild tarty, slightly pungent flavor with crunchiness taste.

Dosakaya or yellow cucumber, a small, round or oval shaped light green to bright yellow colored vegetable, with a crisp crunchy skin and a mild sweetish and tarty taste. Few people from Andhra region also call it as Budamkaya. The dosakaya tastes mildly sweet with just a tiny hint of tanginess like cucumber with lemon juice sprinkled on. This vegetable with tur dal and in combination of rice makes an easy lunch and one of the favorite meals. For vegetarians in India, dal is one of the main sources of protein. So, dal is made in many different ways on a daily basis in most of the Indian homes. With yellow cucumber, this dal is not only easy; it makes one delicious and healthy meal. With very little, basic seasoning, this dish’s taste comes mostly from the yellow cucumber.

The dosakaya pappu is a tangy lentil thick soup. The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. A yellow cucumber available in many parts of India! They are commonly added in Sambar/Soup, Daal and also in making Dosa-Aavakaaya (Indian pickle) and chutney. These gourd relatives are crisp, cool, and juicy, but get only so-so marks for flavor and nutritional content. In south India, the dosakaya pappu is prepared almost every alternate day. It’s best to eat this during peak summer months because it has some sort of cooling affect on the body. Dal or pulse has its own nutrition value.

Here is the simple procedure for making this delicious dal. Peel the skin of cucumber, scoop off the excess seeds and cut them into medium to big sized pieces (just taste a small piece to check if bitter). Pressure cooked the dal (lentil) and keep aside. In a sauce pan, heat little oil, add mustard and cumin seeds and when they crackle add dry red chilli, hing and garlic. Saute well till the raw taste of garlic is gone then add choppe onions, curry leaves, chopped tomatoes, salt and chopped green chillies. Mix and cook all the ingredients well till the tomatoes are soft. Add the cucumber pieces adding a little water. Cover and cook till cucumbers are soft then add the boiled and mashed dal and mix well. Add butter to enhance the taste. Cook till you get the right consistency, remove from fire and garnish with freshly chopped coriander leaves.

This dish is one of most simple healthy and nutritious meal served with hot steamed rice. For making this recipe, do watch our video at: http://www.vahrehvah.com/cucumber+dal:3370

If the dosakai is bitter discard them and select the ones that are not mature and soft enough. They become quite soggy when cooked. If you do not have the yellow cucumber you can also prepare this dish the ordinary cucumber normally used in salads. To give little sourness and tangy zing to the dal you can add some tamarind juice.

Dosakaya or the Indian yellow cucumbers are very beneficial to health. They are very low in calories, have minimal amounts of fats and no cholesterol. Have very high water content and are know to have diuretic properties, and thus help in improving the kidney and bladder diseases. Eating cucumbers regularly in summer months prevents dehydration.

They have moderate source of vitamin c, a natural water soluble antioxidant. It enhances the body’s immune system, increases the elasticity of skin and blood vessels, and prevents bruising of the skin and moderate source of folic acid and vitamins A, which are essential for maintaining a healthy heart and eye sight.
Good source of other minerals like calcium, iron, phosphorus, magnesium,
zinc and manganese, which play a very important role in maintaining proper
metabolic activities of the body. Good source of potassium and very low in sodium. This helps in lowering the blood pressure.

cucumber dal


cucumber dal


4.0 Stars based on
351 Reviews
Author : Admin Published On : Nov 27, 2007
Preparation Time: 7 min Recipe Type :

Veg-Main

Cooking Time :
25 min
Standing Time : 5-8 mins
Yield4 (4 servings) Ingredient : Dall

Description : a traditional recipe with a variation

Recipe of cucumber dal
Ingredient Name Unit Quantity
butter


tbsp


1


cucumber


number


1


cumin seeds


pinch


1


curry leaves


leaf


6


dal


grams


100


garlic


piece


4


gr chilli


piece


2


hing optional


pinch


1


mustard seeds


pinch


1


oil


tbsp


1


onion


small


1


red chilli


piece


2


salt


pinch


1


turmeric


pinch


1



Directions | How to make Cucumber Dal
boil dal till it is cooked well

.
In a sauce-pan, heat 2 tsp oil and add red chilli  to it the mustard seeds,and the cumin seeds. hing
When  the mustard seeds begin to splutter add garlic onion and the curry leaves, tomatoes and green chilly.

add cucumber
Cover and let it cook well till the tomatoes and cucumber are soft .
Add the cooked dal and mix well. add butter
Remove from fire and garnish with chopped fresh coriander leaves.

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