1 cucumber english peeled seeded cut into 1/2-inch cubes
1 tablespoon cilantro leaves fresh finely chopped
1 onion finely chopped
2 plum tomatoes seeded cut into 1/2-inch cubes
2 cups yogurt plain
2 cups yogurt plain
1 teaspoon skinned urad dal split
1 teaspoon skinned urad dal split
2 teaspoons vegetable oil
Equipment
frying pan
Directions
Stir together cucumber, tomatoes, onion, and yogurt.
Heat oil in a small heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, cumin, and urad dal, stirring, until mustard seeds begin to pop.
Pour oil mixture over vegetables and stir until combined. Stir in cilantro and salt to taste.
*Dals are dried legumes.
· You can make pachadi 6 hours ahead and chill, covered.