INGREDIENTS
2 tbsp
Channa daal/split bengal gram lentils
1 tbsp
Cilantro
1 pinch
Hind/asafoetida
1
packed tbsp Tamarind, fresh
5
Thai chilies, green
1 tsp
Jaggery/palm sugar
1/2 tsp
Mustard seeds
1 tsp
Sea salt
1 tsp
Canola/vegetable oil
1/3 cup
Coconut, grated or use frozen coconut, fresh unsweetened
1/2 tsp
Cumin seeds
10
Curry, leaves
2
Large cucumbers or 1 englishh cucumber or 4 small gherkin cucumbers, peeled and diced