Cucumber Lentil Stew (Dal)





This immune-boosting delicious lentil Stew (dal) was cooked by our teenage son, Shakthi. With school closed and having more time on our hands due to the COVID-19 pandemic, Shobha and I thought that it would be a great time to teach him life skills like preparing healthy food and practicing self-care.

Shakthi used the Instant Pot to make the dal. He put all the ingredients in the Instant Pot and let them cook for 45 minutes at high pressure. It was absolutely delicious. We had the dal with cooked brown rice.

If you do not have an Instant Pot, you can make the same recipe using the same ingredients over the stovetop. If you choose to make this dal over the stovetop you may need to add an extra cup of water.





1 cup of dry yellow lentils or red lentils
1 cucumber, peeled and cut into 1/2 inch cubes
1 small onion, cut into 1/2 inch pieces
1 tablespoon of cumin powder
1 tablespoon of coriander powder
2 tablespoons of lemon juice OR 1 tsp of tamarind paste
1 clove of garlic (minced)
1 inch of ginger (minced)
1 teaspoon of turmeric powder
1 teaspoon of salt
1 teaspoon of chilli powder or cayenne pepper
2 1/2 cups of water
2 tablespoons of coriander for garnishing, optional
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