One of the things that makes this dish so incredibly special are the cooked cucumbers. Cucumbers take on a buttery texture and sweet delicate flavor when cooked, especially when simmered with flavorful lentils and spices.
| Level: | Easy |
| Total: | 30 min |
| Active: | 5 min |
| Yield: | 4 servings |
Instructions
- Saute 1 chopped onion in ghee; season with salt and pepper. Add 1 diced English cucumber, 3/4 cup red lentils, 1 teaspoon turmeric and 2 1/4 cups water. Bring to a boil, cover and simmer until the lentils are tender, 20 minutes; season with salt. Toast 1/2 teaspoon cumin seeds and 1/4 teaspoon each mustard seeds and red pepper flakes in ghee, 15 seconds. Drizzle over the dal; top with cilantro.
Reviews
I’ve made a lot of dal in my day, but this is the first time with cooked cucumbers. Who knew? They’re so tender and have a delicate flavor. Lovely dish, with typical South Asian flavor profile. Don’t tell the authorities but I use mustard oil.