Total Calories: 64
1. Prepare the coconut milk. Then, place the dal, water, green chili pepper, ginger, and whole curry leaves in a large nonstick saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the dal is soft and creamy, 20 to 25 minutes.
2. Add the cucumbers and continue to cook until the pieces are soft, 5 to 7 minutes. Add the coconut milk and bring to a gentle simmer, about 5 minutes. Transfer to a serving bowl.
3. Heat the oil in small nonstick wok or saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the red chili peppers and minced curry leaves, cook about 30 seconds, then swirl into the cooked cucumber and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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