Mango Dal

Nutritious and mouth-watering, mango dal is made with raw (green) mango and lentils, and makes a heathy addition to any meal. This recipe uses onions, but this lentil dish tastes great without onions, too. Leave these out if you want.

Servings: 4
Cooking Time: 15 minutes

Ingredients

• 1 cup toor dal (red gram)
• 1/4 tsp turmeric powder
• 1 cup raw/green mango, cut into 1-inch slices
• 1/2 cup onions, cut into medium cubes
• Salt to taste
• 2-3 tsp of lemon or lime juice

For Seasoning

• 4 tsp vegetable oil
• 1/4 tsp hing (asafoetida powder)
• 2 1/2 tsp urad dal (split black gram)
• 1 tsp mustard seeds (rai)
• 1/2 tsp cumin seeds (jeera – optional)
• 3-4 green chillies, slit and halved
• 1-2 red chillies, broken into pieces,
• 1/4 tsp red chilli powder
• 4-5 curry leaves

Preparation

1. Cook the dal in the pressure cooker with 2 cups of water and a little turmeric powder for about 5-6 whistles. When cool, mash the dal a little, and set aside.
2. In a medium saucepan, boil the mango and onions in 1 cup water with turmeric powder, green chillies, salt, and chilli powder until tender, but not mushy.
3. Heat oil in a small pan. Add hing and urad dal. As the dal starts to brown, add the mustard seeds, cumin, and red chillies.
4. When the mustard starts to pop and the chillies start to brown a bit, add the curry leaves. Fry for a couple of seconds.
5. Pour over the mango dal. Add salt and stir in the seasoning.
6. Let the dal come to a boil, and remove from heat.
7. Serve the mango dal with hot rice and ghee or with roti.

Category: Dals and Soups - Members, Dals and Soups - No-Onion No-Garlic - Members, Vegan Dals and Soups - Members