This is a variation of dali thoy with addition of cucumber chunks and a slight variation in the seasoning as well.It serves as a comfort meal.The cucumber chunks quantity can be more if you have a liking towards it.
"Magge" refers to sambar /madras/malabar cucumber.
Ingredients:
Tuvar daal 1/2 cup
Salt a pinch
Turmeric powder 1/4tsp
Other Ingredients:
Cucumber Chunks 1cup(peeled and diced)
Salt to taste
Green chilli 1
For seasoning:
Ghee 1tsp
Oil 2 tsp
Mustard seeds 1tsp
Jeera(cumin) 1/2 tsp
Urad daal 1/2tsp
Red chillies 2-3
Asafoetida 1/4tsp
Curry leaves 8-10
Method:
- Wash and rinse the daal in couple of changes of water.
- Soak it in the cooker itself adding 1-1.5cup of water for about 30-40 minutes(which helps in faster cooking)
- Place the cucumber chunks in a bowl by mixing little salt covering with a lid along with the daal.
- Pressure cook for one whistle,then cook for five minutes on low flame and turn off the flame.
- Once the pressure releases transfer the contents into a soup pot,add salt and green chilli by slitting it and bring to a good boil adding additional water if required to get a pouring consistency.
- The texture is like that of any daal.
- Keep stirring at intervals as it may stick to the bottom of the pot.
- Prepare the seasoning by heating oil in a small pan with the contents mentioned and drop into the cooked daal.
- Simmer for a couple of minutes and then switch off the flame.
- Serve it with hot rice.
