Cucumber for sure has taken a backseat after avocado craze invaded our kitchen.
Today's dish incorporates roasted cucumber as a garnish in a pantry daal variation.
Daal is spicy and tangy with coconut sauce. Makes an easy instantpot recipe.
Ingredients:
1/4 cup Moong Daal(split mung lentils) soaked for an hour and then washed
1/2 cup cucumber quarters
1/2 cup spinach washed and coarsely chopped
1 tsp minced ginger
1/4 cup mined onion(optional)
a tsp natural sea salt
For the sauce:
1/8 cup coconut shreds(unsweetened)
1/2 inch tamarind
2 roasted dried red chillies
Spices:
1 tsp cumin
1 tsp mustard
1/4 tsp turmeric
A sprig of curry leaves
2 tsp walnut oil
Method:
Grind together the coconut ,tamarind and chillies with little water to a fine paste and keep aside.
Turn on the Instant pot in Saute mode.
Add a tsp of oil and toast the mustard, then the curry leaves and turmeric. Mix in the washed lentils and ginger. Pour a cup of water and stir in the salt and the ground sauce.
Turn off the saute mode and switch to 6 min manual pressure cook on high.
In the meantime, heat the tsp oil in a skillet and when warm, roast the cumin. Saute the onions for 2 mins and then the spinach. When the onions are almost transparent, add the cucumbers and gently roast them until browned.
Once the instant pot has cooled down, stir in the sauteed veggies in the daal and simmer for 2 mins stirring in Saute mode . Serve hot with rice .
Use regular method of mustard seasoning when not using instant pot.
Today's dish incorporates roasted cucumber as a garnish in a pantry daal variation.
Daal is spicy and tangy with coconut sauce. Makes an easy instantpot recipe.
Ingredients:
1/4 cup Moong Daal(split mung lentils) soaked for an hour and then washed
1/2 cup cucumber quarters
1/2 cup spinach washed and coarsely chopped
1 tsp minced ginger
1/4 cup mined onion(optional)
a tsp natural sea salt
For the sauce:
1/8 cup coconut shreds(unsweetened)
1/2 inch tamarind
2 roasted dried red chillies
Spices:
1 tsp cumin
1 tsp mustard
1/4 tsp turmeric
A sprig of curry leaves
2 tsp walnut oil
Method:
Grind together the coconut ,tamarind and chillies with little water to a fine paste and keep aside.
Turn on the Instant pot in Saute mode.
Add a tsp of oil and toast the mustard, then the curry leaves and turmeric. Mix in the washed lentils and ginger. Pour a cup of water and stir in the salt and the ground sauce.
Turn off the saute mode and switch to 6 min manual pressure cook on high.
In the meantime, heat the tsp oil in a skillet and when warm, roast the cumin. Saute the onions for 2 mins and then the spinach. When the onions are almost transparent, add the cucumbers and gently roast them until browned.
Once the instant pot has cooled down, stir in the sauteed veggies in the daal and simmer for 2 mins stirring in Saute mode . Serve hot with rice .
Use regular method of mustard seasoning when not using instant pot.
Comments
Post a Comment