Raw Mango Dal

Flavourful dal having a delicious combination of tangy, hot & slightly sweet savours served with an aromatic tempering of mustard seeds, curry leaves & whole red chillies. Raw mango adds a very refreshing and unique taste to this dal.

Time: 20 minutes

|

Serves: 4

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Ingredients

  1. Ingredients for Dal:
  2. 3/4 cup tuvar dal (split pigeon peas)
  3. 1/4 cup red lentils (masoor dal)
  4. 2 tablespoons grated raw mango
  5. 1 large onion, finely chopped
  6. 2 green chillies, roughly chopped
  7. 1 teaspoon finely chopped garlic
  8. 1 teaspoon finely chopped ginger
  9. 2 tablespoons finely chopped coriander leaves
  10. 1 tablespoon finely chopped mint leaves
  11. 1/2 teaspoon turmeric powder
  12. 1/2 teaspoon red chilli powder
  13. 1 tablespoon sugar
  14. Salt to taste
  16. Ingredients for Tempering/Tadka:
  17. 2 tablespoons oil
  18. 1 teaspoon mustard seeds
  19. 3-4 dried red chillies
  20. 8-10 curry leaves
  21. 1/4 teaspoon asafoetida

Method

  1. Soak the dal in warm water for 30-40 minutes.
  2. Drain the dal. Combine all the ingredients for dal (except coriander and mint leaves) and 2 cups of water in a pressure cooker. Pressure cook on high heat for 3 whistles and on low heat for 7-8 minutes. Let the steam escape before opening the lid of pressure cooker.
  3. Once the pressure cooker has cooled down, open the lid. If the dal is too thick, add 1/2 cup or more of boiling water depending upon how thick you like your dal. Let it simmer for 2-3 minutes.
  4. Heat oil in a small pan. Add mustard seeds and let them crackle. Add curry leaves, dried red chillies and asafoetida. Saute for about half a minute or less making sure that the curry leaves and red chillies release their aroma in the oil but do not get burnt.
  5. Pour this tempering into the dal.
  6. Add coriander leaves and mint leaves. Mix well & serve hot.

Recipe Tip:

If you do not have time to soak the dal, pressure cook it for longer duration. When cooking on low heat, cook for 10-15 minutes instead of 7-8 minutes.

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