Chana Dall with Cucumber

chana dall with cucumber


  • 3/4 cup East End Chana Dall (split Bengal gram)
  • 1/2 cup finely chopped Cucumber
  • 1 teaspoon East End Cumin Seeds
  • 1 teaspoon Ginger-Green Chilli Paste
  • A pinch East End Tumeric powder
  • 1/2 teaspoon East End Chilli Powder
  • 1 teaspoon East End Olive Oil 
  • Salt to taste
  • For the garnish: 1 tablespoon chopped coriander


  1. Wash and soak chana dall in water for at least an hour. Drain and keep aside.
  2. Add 2 cups of water to the soaked dall and pressure cook for 10 to 15 minutes.
  3. Heat oil in a non-stick pan, add cumin seeds and allow them to crackle.
  4. Add the cooked dall, ginger-green chilli paste, turmeric powder and chilli powder and cook for 2 to 3 minutes. Add cucumber and salt, and simmer for 10 to 15 minutes till the cucumber is tender, but still a little crisp.
  5. Add some water if required to adjust the consistency.
  6. Garnish with chopped coriander and serve hot with East End Rice or Chapattis.