To make cucumber rice quickly, start by grating 2 cucumbers and setting them aside. In a pan, heat 1 tablespoon of oil, add 1 teaspoon of mustard seeds and let them splutter. Then, add 1 teaspoon each of urad dal and chana dal, sauté until golden, and mix in curry leaves and chopped green chilies. Finally, add hing and salt, remove from heat, and stir in the grated cucumber, chopped coriander, and lemon juice. This entire process takes about 10 minutes!

Yes, cucumber rice is naturally gluten-free! The ingredients used in this recipe, such as cucumbers, mustard seeds, urad dal, and chana dal, do not contain gluten, making it a great option for those with gluten sensitivities or celiac disease.

If you don't have urad dal or chana dal, you can substitute them with split peas or lentils. While the flavor may vary slightly, these alternatives will still provide a nice texture and protein boost to your cucumber rice.

To store leftover cucumber rice, place it in an airtight container and refrigerate it. It’s best consumed within 1-2 days. When ready to eat, you can enjoy it cold or reheat it gently in a pan, adding a splash of water if needed to prevent it from drying out.

Cucumber rice pairs wonderfully with a variety of dishes. You can serve it alongside grilled chicken, fish, or tofu for a protein boost. It also complements spicy curries or lentil dishes, adding a refreshing contrast to the meal.