Cucumber Dal

Cucumber Dal is a gravy dish. This Cucumber dal goes well with almost all dishes like plain or masala rice, chapatis, idli, dosa etc. This can be prepared quickly and taste really nice. Normally cucumber is used as raw with salads, raitha (along with curd) and chutneys etc.

 Lets see some benefits of eating cucumber.
Cucumber contain mostly water and eating them on a hot summer day definitely help you and take care of you from dehydrated. It also contain Vitamin K and Vitamin B. Cucumber is a rich source of minerals like copper, potassium, vitamin C and manganese. Cucumbers contain anti inflammatory compound and it helps to take care of  our brain health. It helps to improve our memory and protecting our nerve cells. Cucumber helps to fight inflammation. Cucumbers contain numerous anti oxidants including Vitamin C and beta carotene. It helps to freshen our breath. According to Ayurveda, eating cucumber will help to release excess heat in our stomach which is the reason for the bad breath. Cucumbers contain multiple B Vitamins and they help to reduce the feeling of anxiety and stress. They are rich in water and in soluble fiber and it help to support the digestive system.
Cucumber Dal is easy to prepare and No Onion or No Garlic in this curry. I have used dal, some simple spices and little milk is added.

Things Needed : 

Cucumber : 2 to 3
Green Chilly : 2
Toor dal : 1 Small cup
Ginger : 1 Teaspoon 
Milk : 1 Small cup
Oil : 1/2 Teaspoon
Ghee : 1 Teaspoon
Ingh : a pinch
Turmeric Powder : a pinch
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Coriander Leaves : 1 to 2 Tablespoons
Salt : as required 

Method :

1. Wash and pressure cook toor/moong dal for at least 5 to 6 minutes. Leave it for cooling.

2. Wash and cut cucumber, green chilly, coriander leaves and keep it aside. Crush pepper pods and keep it aside. 

3. Wash ginger,  remove the outer skin and then wash again and grate and keep it aside.
4. Now Keep a pan on the fire and heat. Add oil, mustard seeds and let it splutter.
5. Add jeera, crushed pepper and ingh.
6. Add cut cucumber and fry for 1 minute. Add water and let it cook till soft.

7. Add cooked dal, green chilly, turmeric powder and salt. Mix it well.

8. Add grated ginger and cook for 2 minutes. (on low flame).

9. Add a cup of boiled milk and mix it again. Let it cook for a minute.

 10. Shift the dish to a serving bowl and add cut coriander leaves and ghee.  

11. Cucumber Dal is ready to serve. Serve with hot rice or chapati or  wish of your main dish.
12. Mix it again just before you serve.

Note :

Cut cucumber with skin and cook. Add dals and other spices when it is half cooked. Adding milk is optional. No lemon or tamarind is added to this curry. (optional). Adding onions or garlic is optional. Adding any other spices like garam masala or chat masala is also optional.
Wash cucumber thoroughly and keep them in water at least half an hour and then wash it again. It helps to remove the pesticide or chemical on any vegetable.
Time : 3o Minutes
Serves : 2 to 3

Millet/Jola Kadubu

Kadubu  means steamed  Dumplings. Kadubu can be prepared with many things like Rava and Urid, mixed dals, rice and sweet fillings,
Mr. Srinivas Krishnamoorthy requested me to put up the recipe of Jola/Millet Kadubu with out much use of raagi or rice. I have promised him that I will soon try it out, though this jolada kadubu I have not tried it until now. We use jola and prepare rotti, dosa and other things. During Nagara Panchami we do prepare kai kadubu/sweet dumplings (steamed) with rice flour and khara/spicy kadubu also prepared along with kai kadubu. So I thought to prepare plain kadubu using Millet flour. It turned out nice and I am happy for the result. No rice or raagi is used in this kadubu.

Millets/Sorghum are called in different names like Jola in Kannada, Jowar - Gurjarati, Jwaarie or Jondhalhlaa in Hindi and Marathi. Mutthaari,/Pangapullu in Malayalam and Cholam in Tamil.
Lets see some benefits of eating Millet.
Use of Millet help us in many ways. Eating millet helps to protect our heart health. protect us from diabetes, improves the digestive system. It helps to detoxify the body, boost respiratory health, optimize the immune system and increases the energy levels and improves our muscles and nerve health. It is high content of nutrients. It contain B- Vitamin, calcium, iron, potassium, zinc and  magnesium. It contain a healthy source of essential fats. It is contain good dietary fiber and good for people who suffer from constipation. It helps to regulate cholesterol level in the body. Millet is gluten free.
This Jolada Kadubu/ Millet Kadubu can be eaten for breakfast or dinner. I have used millet flour and little coconut to fill in. You can use any vegetables like carrots, cabbage, cabbage and beans to fill. It is an easy recipe. Make sure you use fresh flour. I have not added any other flour to millet/Jola flour.
Lets see the recipe now.

Ingredients.  

Millet/Jola flour : 1 cup
Hot boiling water : 1 cup
Salt : to taste.
Coconut : 2 Tablespoons

Method :

1.Keep water for boiling. Grate coconut and keep it aside.
2. Put Millet flour in a big bowl.Add salt.
3. Pour hot boiling water on the flour and leave it for 5 minutes. 

 4. Mix it well slowly and prepare the dough. You must knead it well.

 5. Divide the dough into small balls.

 6. Take a ball size dough and just roll it on your palm and pat it.

 7. Slightly pat with other hand. Let it be like small poori size. Keep 1/2 teaspoon of fresh grated coconut in the middle and fold the edges together and close the end part.

8.Repeat the same and arrange them in a bowl or plate.

9. Keep pressure cooker or idly cooker on the fire and put some water at the bottom of the pressure cooler.
10 Place a bowl upside down in the cooker. Now keep the ready kadubu bowl or plate on the top of the bowl.
11. Close the lid and cook on 10 to 15 minutes. Do not keep the weight. Just keep a tumbler upside down on the top.

12. Cook for 15 to 20 minutes and check to know whether it is cooked. (Insert a knife edge or spoon edge and make sure it is cooked. If the dough is cooked it does not stick to the spoon or knige edge).

 13.Remove the bowl and arrange them in a tray or plate.

14. Serve Millet /Jola kadubu with fresh ghee and coconut chutney.
15 Eat or serve them when they are hot.

 Note : 

You must eat them when they are hot. Eat with any kind of chutney or any side dishes. You can fill them with any veggies of your wish. No need to add any other flour like rice or raagi. Adding hot water to the flour helps the dough to be soft. You can add methi or palak or dil leaves and then prepare the kadubu. You can shape the kadubu as you wish. (Like modaka or like karchikai) . Do not add more water. It is 1 =1 measurements. Youcan wet your hands while kneading  the dough if you feel it is too hard.
Preparation time : 10 minutes.
Cooking time : 20 minutes. 
Total time : 30 minutes.
6 to 8 pieces of kadubu can be prepared.