Mangalore Cucumber Chana Dal Subzi Recipe
Mangalore Cucumber Chana Dal Subzi is a delightful vegetarian dish hailing from the coastal regions of India, particularly the Mangalorean cuisine, which is characterized by its unique flavors and wholesome ingredients. This recipe combines the nutritious chana dal (Bengal gram lentils) with the refreshing taste of Mangalore cucumber, creating a delicious and satisfying meal perfect for lunch or dinner. Below is the detailed recipe, complete with ingredients, preparation, cooking instructions, and nutritional information, designed to provide a complete culinary experience for your kitchen endeavors.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Mangalorean cucumber | 1 – cut into bite-sized pieces |
| Chana dal (Bengal Gram Dal) | 1 cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Bay leaf (Tej Patta) | 1 |
| Ginger (grated) | 1 teaspoon |
| Tomato (finely chopped) | 1 |
| Coriander powder (Dhania) | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red chili powder (adjust to taste) | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Coriander leaves (Dhania) | Small bunch (for garnish) |
| Sunflower oil | 1 teaspoon |
| Dry red chilies | 2 |
| Salt | To taste |
Nutritional Information (per serving)
| Nutritional Component | Value |
|---|---|
| Calories | Approximately 180 |
| Protein | 8g |
| Carbohydrates | 30g |
| Dietary Fiber | 8g |
| Total Fat | 4g |
| Saturated Fat | 0.5g |
| Sugars | 2g |
| Sodium | 200mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total Time | 40 minutes |
Servings
| Servings | Quantity |
|---|---|
| 4 servings |
Instructions
-
Soaking the Chana Dal:
Begin by soaking the chana dal in 2-1/2 cups of water for approximately half an hour. This step is crucial as it softens the dal and enhances its cooking time. -
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Cooking the Mangalore Cucumber:
While the chana dal is soaking, place the cut pieces of Mangalore cucumber in a pressure cooker. Add 1/4 cup of water, a pinch of salt, and a pinch of turmeric powder to the cooker. Close the lid and cook for 2 whistles on high heat, then turn off the heat. Once the pressure releases naturally, transfer the cooked cucumber to a bowl and set it aside. -
Cooking the Chana Dal:
In the same pressure cooker, add the soaked chana dal along with the soaking water and the remaining ingredients: cumin seeds, bay leaf, grated ginger, chopped tomato, coriander powder, remaining turmeric powder, red chili powder, sugar, and salt to taste. Cover the pressure cooker, place the weight on, and pressure cook for 2 whistles. Afterward, reduce the heat to low and simmer for an additional 3 to 4 minutes. Turn off the heat and allow the pressure to release naturally. -
Combining Ingredients:
Once the pressure has released, open the pressure cooker and gently stir in the previously cooked Mangalore cucumber. Check the salt and spices, adjusting them to suit your personal taste preferences. -
Preparing the Seasoning:
To add an extra layer of flavor to your dish, heat a small pan over medium heat and add a teaspoon of sunflower oil. Once the oil is hot, add the cumin seeds and dry red chilies, and sauté for a few seconds until fragrant. Sprinkle in a pinch of red chili powder, and turn off the heat. -
Final Assembly:
Pour the prepared seasoning into the chana dal and cucumber mixture. Stir in the chopped coriander leaves, and serve warm. -
Serving Suggestions:
The Mangalore Cucumber Chana Dal Subzi pairs wonderfully with phulka (Indian flatbread), raita (yogurt salad), and jeera rice (cumin-flavored rice) to create a wholesome and complete meal.
This Mangalore Cucumber Chana Dal Subzi not only provides a burst of flavors and textures but also offers a nutritional boost, making it an ideal choice for any vegetarian meal. Whether you’re serving it for lunch or dinner, this dish will surely become a favorite in your culinary repertoire. Enjoy the delightful experience of cooking and savoring this Mangalorean specialty that embodies the essence of wholesome home-cooked meals.
