Cut the cucumber into 3/4 inch cubes. Do not peel the cucumber, just wash thoroughly before use.
Cook the toor dal in a pressure cooker.
Cook the cucumber in a cup of water in a saucepan until it is almost cooked. When the cucumber is half boiled, add salt, tamarind paste and turmeric powder.
Grind coriander seeds, cinnamon, fenugreek, cumin seeds, red chillies and fresh coconut together. Add the powder to the cucumber.
Add the dal to the cucumber and let it boil for a few minutes.
In a pan, heat about 2 tablespoons of oil. Add mustard. After the mustard pops, add asafoetida and curry leaves.