Make easy mouthwatering Mango dal and enjoy with rice. Make it more or less spicy for your taste. You probably no need to make anything else when you make Mango dal. But don't forget to make Papad.
Ingredients
1 cup toor dal
1 medium size mango
2 large green chilies or more
garlic
1/4 tsp turmeric powder
salt to taste
For Tempering
2 tbsp oil or ghee
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
4 or more crushed red chilies
a pinch of hing
a few curry leaves
Preparation
Wash and soak toor dal in water for about 15 minutes.
Wash and cut raw mango into small pieces.
Wash and cut green chili length wise.
Chop garlic.
Procedure
Take 1 cup of water in the pressure cooker and put it on the stove. Add mango, green chili and turmeric powder to the soaking toor dal and put this vessel inside the pressure cooker. Close the lid. Turn on the heat to medium high. Keep it on medium high for 10 minutes and then turn off the flame. Wait until the pressure comes down then open the lid.
Note: Follow the manufacturer's directions to use your pressure cooker. Because every cooker is different.
When the pressure comes down open the lid and and take out the dal from cooker. Prepare the seasoning.
Take oil or ghee in a pan and keep it on medium heat. When the oil is hot add fenugreek seeds, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds start spluttering add garlic and fry until garlic turns light brown. Then add crushed red chili, and when the red chili about to change color add hing and curry leaves. Add the cooked dal and mango to this seasoning. Add salt and some water and mix it well. Cook it for about 5-10 minutes on low heat. Turn off the heat and add 1 tsp of ghee to dal for extra flavor. Serve it hot with whole grain brown rice. Don't forget to make papad.
You may also like
1 cup toor dal
1 medium size mango
2 large green chilies or more
garlic
1/4 tsp turmeric powder
salt to taste
For Tempering
2 tbsp oil or ghee
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
4 or more crushed red chilies
a pinch of hing
a few curry leaves
Preparation
Wash and soak toor dal in water for about 15 minutes.
Wash and cut raw mango into small pieces.
Wash and cut green chili length wise.
Chop garlic.
Procedure
Take 1 cup of water in the pressure cooker and put it on the stove. Add mango, green chili and turmeric powder to the soaking toor dal and put this vessel inside the pressure cooker. Close the lid. Turn on the heat to medium high. Keep it on medium high for 10 minutes and then turn off the flame. Wait until the pressure comes down then open the lid.
Note: Follow the manufacturer's directions to use your pressure cooker. Because every cooker is different.
When the pressure comes down open the lid and and take out the dal from cooker. Prepare the seasoning.
Take oil or ghee in a pan and keep it on medium heat. When the oil is hot add fenugreek seeds, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds start spluttering add garlic and fry until garlic turns light brown. Then add crushed red chili, and when the red chili about to change color add hing and curry leaves. Add the cooked dal and mango to this seasoning. Add salt and some water and mix it well. Cook it for about 5-10 minutes on low heat. Turn off the heat and add 1 tsp of ghee to dal for extra flavor. Serve it hot with whole grain brown rice. Don't forget to make papad.
You may also like
Cranberry dal
|
Cabbage Moong dal
|
Cucumber dal/Dosakaya Pappu
|
Ridge gourd Moong dal/Beerakaya
|
Amaranth Pulusu/Thota kura
|