Whole Masoor Saarupkari ...... Magge ghalnu / Whole Masoor + South Indian Yellow Cucumber Bhaji .........
Chop into medium sized cubes about 2-3 cups of magge / South Indian Yellow Cucumber. Wash and keep it aside.
Wash 2 cups of whole masoor and pressure cook to 2 whistles. Let the pressure drop, then open the lid and add in the magge / yellow south Indian cucumber and pressure cook again to 1 or 2 whistles. Once the pressure drops pour this into a wide bottomed vessel and add some water if necessary. Make it into a thick but pouring consistency. Add in 4-5 green chillies slit lengthwise (plus/minus depending on individual taste) and salt to taste. Bring the curry to a boil. Lower heat and simmer for 5-10 minutes and then remove from heat.
For Tempering: Heat 2 tblsp of oil in a small pan, when hot add in 15-18 garlic (Skin peeled). Fry till brown in colour. Remove and pour over the curry.
Mix the curry, cover and keep it aside for 5-10 minutes for the garlic to impart its flavor. Serve the curry hot with steamed rice, pickle and pappad.