Mangalore Cucumber Sambar

How to Prepare

1. Cook the toor dal in a pressure cooker with 5 cups of water and a pinch of turmeric for 3 whistles or until soft. Mash it lightly and set aside.
2. In a blender, grind the grated coconut, roasted red chilies, coriander seeds, cumin seeds, fenugreek seeds, and tamarind paste with a little water to form a smooth paste. This is the sambar masala.
3. In a large pot, add the chopped Mangalore cucumber, green chilies, and 4 cups of water. Cook on medium heat until the cucumber is tender (about 10-12 minutes).
4. Add the mashed toor dal to the pot with the cucumber and mix well.
5. Stir in the ground sambar masala paste and salt. Adjust the consistency by adding water if needed. Let it simmer for 10 minutes.
6. In a small pan, heat coconut oil for tempering. Add mustard seeds and let them splutter. Then add curry leaves and asafoetida. Pour this tempering over the sambar.
7. Mix well and let the sambar simmer for another 5 minutes. Turn off the heat and garnish with chopped coriander leaves.
8. Serve hot with steamed rice or idli.