Ingredients
– 1 medium Mangalore cucumber (southekayi), chopped
– 1 cup red lentils (toor dal)
– 2 tablespoons tamarind paste
– 1 teaspoon turmeric powder
– 1 tablespoon sambar powder
– 2 teaspoons oil
– 1 teaspoon mustard seeds
– 2 dried red chilies
– Salt to taste
– Fresh coriander leaves for garnish
Method
1. Rinse the red lentils in water until the water runs clear. Cook them in 4 cups of water until soft.
2. Meanwhile, heat oil in a pot, then add mustard seeds. When they start to pop, toss in dried red chilies.
3. Add the chopped Mangalore cucumber and sauté for a few minutes. Stir in turmeric powder and sambar powder.
4. Mix in the cooked lentils, tamarind paste, and salt. Simmer the mixture for about 10 minutes, adding water as needed for desired consistency.
5. Garnish with fresh coriander leaves before serving. Pair it with rice or bread.
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