• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Onion and Cucumber Daal

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 Fistfuls mung beans
  • Water
  • 1/4 ts Turmeric powder
  • Salt
  • Chopped onions
  • Butter or oil for frying
  • Chopped cucumber
  • Seasoning: mustard seeds;
  • -cumin seeds and slit green
  • -chillies in
  • Butter or oil
  • Garnish: lotsa chopped
  • -coriander leaves


Pressure cook about two fistfuls of mung beans with water adding 1/4 tsp
turmeric powder to it. (I usually put one fistful for one person if daal
is not the main dish in the meal. Otherwise , you might want to add two
fistfuls per person. It is probably surprising, but this measuring scheme
works for me)

Once cooked, stir the beans till they can no longer be seen separately.
This step is very important. If the beans are nicely cooked, just a stir of
the spoon will make a smooth paste. This is the reason why we are pressure
cooking the beans. It is not only faster, but also cooks the beans
thoroughly. Cooking in a pan is possible, but be prepared to keep stirring
for about an hour.

Also, if more water is required, add after the daal has been cooked. For
those who have tried this dish, know what consistency they need. For
others, daal should be pouring consistency. Add salt.

Pressure cook the beans with turmeric above. Fry chopped onions in oil or
butter. Add to cooked daal along with salt and cook. Just before the last
boil, add chopped cucumber. Cucumber takes very little time to cook, so
make sure it retains its crunchy texture. Season and garnish.

Seasoning: Mustard seeds, cumin seeds and slit green chillies in butter
or oil. (First add mustard seeds. Wait till they burst, add cumin seeds and
green chillies. Do not fry green chillies for too long, as they will lose
their flavor) Add to daal at the very end. Garnishing: Lotsa chopped
coriander leaves.

Note: To make it fiery, why not add little bit of cayenne pepper powder.

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