When life gives you sour mangoes - Make Mango Dal
The summer is coming to an end and not one mango post on the blog, or so I was thinking. And then life presented me a sour mango this morning... You cut open a luscious looking mango anticipating sweet and juicy fruit, which is already making your mouth water. Sometimes, the mango lives up to your e
Ingredients
- 1/2 cup masoor dal
- 1 mango large (ripe but sour)
- 3 coconut tbspfresh scraped or frozen (unsweetened).
- 1 - 2 green chillies (depending on how spicy they are).
- 1 tbsp ghee / oil .
- 1/2 tsp cumin seeds .
- pinch asafoetida Fat .
- 1/2 tsp ginger grated .
- 1 inch cinnamon stick
- 1 sprig curry leaves .
- 1/4 tsp turmeric powder .
- 3/4 tsp salt .
Instructions
- Wash the dal and pressure cook with 1.5 cups of water (2 whistles, 5 min on sim).
- Peel and cube the mango roughly, scraping off any flesh around the seed (stone). This should make a generous cup to nearly a cup and a half in quantity to get full flavour of mango in the dal.
- Place the cubed and scraped mango flesh, coconut, green chillis in the small mixer jar and grind to a paste.
- In a pan / kadai, heat the ghee.
- Add the asafoetida, cumin seeds - letting the seeds splutter.
- Add grated ginger, cinnamon stick, curry leaves, turmeric powder. Saute for 30 seconds and then pour in the mango-coconut-chilli puree.
- On a medium flame, stir this for 1-2 minutes.
- Add pressure cooked dal, salt and up to 1/2 cup water to get the desired consistency of dal.
Notes
Serve hot with steamed rice or rotis.
The taste of this mango dal lingers on...over my tastebuds, as I say this, DO try this out. I guarantee you'll love it.