Step-by-Step Instructions

1. 1.Prepare Ingredients

   Peel the Malabar cucumber and chop it into small, uniform pieces. Ensure channa dal is soaked for at least 30 minutes prior to cooking.

2. 2.Combine in Pressure Cooker

   In a pressure cooker, add the soaked channa dal, chopped Malabar cucumber, moong dal, chopped onion, chopped tomato, chilli powder, coriander powder, turmeric powder, and salt to taste. Add enough water to ensure all ingredients are submerged.

3. 3.Pressure Cook

   Mix all ingredients well in the cooker. Close the pressure cooker with its lid and cook until 3 whistles are released. This will ensure the dal and cucumber are tender.

4. 4.Prepare Tempering

   While the koottu is cooking, prepare the tempering. Heat 2 teaspoons of oil in a separate pan. Add mustard seeds, cumin seeds, urad dal, channa dal, dry red chilli, curry leaves, and 6 crushed garlic cloves. Sauté until the mustard seeds splutter, the dals turn golden brown, and the garlic is fragrant.

5. 5.Add Tempering to Koottu

   Once the pressure cooker has cooled and the pressure is released, open the lid. Add the prepared tempering mixture to the cooked dal and cucumber. Stir well to combine all the flavors and let it simmer for a few minutes on low heat.

6. 6.Finish with Coconut

   Add 1/2 cup of grated coconut to the koottu. Mix thoroughly and cook for another minute, allowing the coconut flavor to infuse into the dish.

7. 7.Serve

   Transfer the hot Malabar Cucumber Koottu to a serving bowl. Serve immediately as a delicious side dish with idli, dosa, chapati, or rice.