Sunday, October 18, 2015

Olan--Cucumber Curry

This is a recipe I made when I was getting a bunch of cucumbers from my CSA farm.  I liked it because it was easy and incorporated cucumbers in a cooked dish.  Arthur liked it and said I should make it again.  It is gluten and dairy free.

1/4# or 50 g of masoor dal (red lentils)
1-1/4 cups coconut milk (I just used the whole can)
500 g or 1# of cucumbers, no need to peel if they're organic.  Cut in half, remove seeds and cut into crosswise slices
2-4 fresh green chilies, cut in half lengthwise (I used 2 and removed the seeds since
Arthur is not a big fan of dishes that are too spicy)
Salt to taste

For tadka (A Tadka is a ghee or oil based spice mix added to a curry at the end of the cooking. It adds a wondrous taste to the dish, so do not skip this step)
8-10 curry leaves
2 teaspoons black mustard seeds
1 tablespoon ghee or coconut oil

Wash the lentils.  Pour 1/2 c. of the coconut milk and 1-1/2 cups water.  Add the lentils, bring to a boil, cover and simmer for 10-15 minutes.  The lentils should be almost cooked.

Add the cucumber, chilies and salt.  Cook over low heat for 5-10 minutes until the cucumber is tender.

Heat the ghee in a small frying pan and add the mustard seeds and curry leaves.  Cook until the seeds pop and the leaves sizzle.  Pour contents into the pan with the lentils and cucumbers.

Add the remainder of the coconut milk.  Stir and cook on a higher heat for 3-5 minutes until the sauce thickens slightly.

This is a soupy dal.  You can serve it with rice cooked with a teaspoon of turmeric.  If desired you can top the curry with a bit of cilantro.

Adapted from a Life (Time) of Cooking