A Konkani speciality – dal cooked with madras cucumber and coconut masalaDALI AMBATIngredients1 cup split pigeon pea (arhar dal / tuvar dal), soaked½ medium Madras cucumber, peeled Salt to taste¼ tsp turmeric powder3-4 dried red chillies (preferably bedgi)¼ tsp fenugreek seeds (methi dana)¼ cup scraped fresh coconut2 tsps tamarind pulp3 tbsps coconut oil1 medium onion, finely choppedMethod1. Drain and cook pigeon pea with salt and turmeric powder in a pressure cooker till 3 whistles are given out. Ensure that it is completely mashed. Transfer into a non-stick pan and simmer on low heat.2. Cut Madras cucumber into medium sized cubes and boil in 1 cup water with salt in another non-stick pan.3. Grind together dried red chillies, fenugreek seeds and coconut with little water to a fine paste.4. When cucumber cubes are almost done, add it to the boiled pigeon pea and mix well. 5. Heat coconut oil in a third non-stick pan, add onion and saute till golden.6. Add tamarind pulp to the pigeon pea mixture and mix well and simmer for 2-3 minutes. 7. Add the onion to the mixture and mix well. Cover and simmer for 2 minutes.8. Serve hot with hot steamed rice.Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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