Chana Dall with Cucumber

Ingredients

• 3/4 cup East End Chana Dall (split Bengal gram)
• 1/2 cup finely chopped Cucumber
• 1 teaspoon East End Cumin Seeds
• 1 teaspoon Ginger-Green Chilli Paste
• A pinch East End Tumeric powder
• 1/2 teaspoon East End Chilli Powder
• 1 teaspoon East End Olive Oil
• Salt to taste
• For the garnish: 1 tablespoon chopped coriander

Method

Wash and soak chana dall in water for at least an hour. Drain and keep aside.
Add 2 cups of water to the soaked dall and pressure cook for 10 to 15 minutes.
Heat oil in a non-stick pan, add cumin seeds and allow them to crackle.

Add the cooked dall, ginger-green chilli paste, turmeric powder and chilli powder and cook for 2 to 3 minutes. Add cucumber and salt, and simmer for 10 to 15 minutes till the cucumber is tender, but still a little crisp.

Add some water if required to adjust the consistency.
Garnish with chopped coriander and serve hot with East End Rice or Chapattis.