Wednesday 7 November 2018

Magge Thambur(split pigeon peas and cucumber seasoned with spices)

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.

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


  • 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.

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