Dill flavoured cuke pickles and dahl

Posted by Diana van Eyk on February 28th, 2011

Dill is an important ingredient in Indian cooking.  I’ve adapted this recipe from the ifood.tv site.

Quick sour dill pickle

photo: Creative Commons, aechempati's photostream

Ingredients:

• 1 lb. of baby cucumbers
• 3 oz. vinegar
• 9 oz. water
• 2 tbsp. dill weed
• 1 tsp. salt
• 1/2 tsp. turmeric powder
• 2 tsp. garlic powder
• 6 small red dry chilies

• cooked red lentils
• warm water
• dill weed
• cilantro
• onion
• garlic
• green chile paste
• lemon juice

Pickles

Place quartered baby cucumbers in a jar.  Add all other ingredients.  Mix and allow to stand for 48 hours at room temperature.  Refrigerate afterwards.

Mung dahl

Add all herbs and seasonings to cooked red lentils.  Simmer at low for 10 minutes. Garnish with cilantro. Serve with salad and corn tortilla or papadum.