Wednesday, 2 July 2014

Cucumber Moong dal Curry


Green moong dal half cup
Cucumber (washed and cubed) half cup
Tomato one small (chopped)
Jaggery (optional)
Salt (to taste)
Oil 3 tsp

To Grind:

Grated coconut half cup
Coriander seed 2 tsp
Cumin (jeera) 1 tsp
Urad dal 1 tsp
Dry red chili 4-5
Methi seed 1/4 tsp
Tamarind paste 2 tsp(optional)
Turmeric 1 pinch

To Seasoning:

Curry leaves 1 strand
Mustard seeds 1 tsp
Asafoetida (hing) 1/2 tsp


  • Wash and soak green moong dal at over night.
  • Next morning cook the dal, in a pressure cooker.
  • Put the cubed cucumber in another vessel.
  • Add half cup water(or more) and turmeric let it boil.
  • In the mean time take pan heat oil add to be grind ingredients except coconut,tamarind,turmeric
  • Fry until you get nice aroma.
  • Once the mixture is cool grind it to smooth paste along with coconut and turmeric.
  • Once the cucumber is half boiled add tomato, salt.
  • Once the cucumber is cooked add boiled dal,jagerry mix it well.
  • Now add grinded mixture in to the cooked cube and adjust the water and mix well.
  • Cook on medium flame for about 5-10 minutes.
  • Not add too much water for curry.
  • Finally add the seasoning and serve hot with rice or dosa.


  • If you do not like the moong dal you can skip it.
  • Pressure cook is optional you can boil the dal with any other vessel also,
  • If you use pressure cooker,cook for 1 whistle.
  • In this curry i skipped tamarind because i used tomato instead of tamarind.


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