Ingredients:

• For parippu (dal):
• 1 cup – Leftover boiled tur dal
• 1-3 cup – tur dal – Arhar dal
• 1 cup – water
• 1/2 tsp – Turmeric powder
• 1/2 tsp – oil
• For Coconut paste (grind):
• 5 tbsp – grated Coconut
• 1 tsp – Jeera (cumin seeds)
• 2 tbsp – water
• Other curry ingredients:
• 1 – medium piece cucumber, peeled and de-seeded, cut into 1/2 inch cubes
• 1 – Onion (small size), cubed
• 1 – green chilli, slit lengthwise
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 3/4 tsp – salt (or to taste)
• For seasoning:
• 2 tsp – oil
• 1 tsp – Mustard Seeds
• 6 – Curry leaves
• 1 – red chilli, halved

Method:

1. Wash and clean dal.
2. Soak in a pressure cooker for half an hour with turmeric powder, oil and 1 cup water and cook for 15 minutes or till done.
3. Allow the cooker to cool naturally.
4. Reserve dal stock (cooked dal water).
5. For coconut paste:
6. Make a smooth paste of ingredients with 2 tbsp water. Keep aside.
7. Other curry ingredients:
8. In a bowl, mix boiled dal (along with stock – cooked dal water) and curry ingredients (cucumber, onion, spice powders, green chilli and salt).
9. Mix all the ingredients well.
10. Do not add extra water.
11. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes until cucumber is 3/4th cooked – almost done.
12. At this stage, add coconut paste and cook on a low heat for 5 – 7 minutes until well combined with dal and other ingredients.
13. Switch off the heat.
14. For seasoning:
15. Heat oil in a pan. Add mustard seeds.
16. When they crackle, add curry leaves and halved red chilli and fry till crisp.
17. Pour the seasoning over curry.
18. Serve with rice and other accompaniments.
19. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya