With the farmers market in full swing the past month, I felt the desire to make a lighter, almost more summery, cucumber dal preparation from Saranya Mandava's Indian Cuisine cookbook.
The result was pretty good – the cucumber and lemon juice (in place of tamarind) added a light, almost tart flavor to the dal, while still maintaining a nice thickness from the cooked toor dal itself. I may try this preparation with a different dal in the future, like a moong dal, because the toor dal has such a strong flavor that the cucumber couldn't quite stand up to, but otherwise this was a solid, easy dish to try again in the future. It also froze very well, so it's a great make-ahead meal as well!
Leave a Reply