Recently when I have been to Rajdhani for their Aamlicious, I got to taste this Mango Dal which was fantastic and that I liked to the core.
Mango Dal was little sweet, tangy and spicy, which went goes out well with pulav’s, rice, roti or Indian flat bread. I have prepared it using both ripe and raw mangoes for the perfect taste, I had there. We all like it and accompanied it with pulav, potato fry and appalam / pappad. Let me share the recipe…
Taking this to Fiesta friday #172 hosted by Angie@thenovicegarderner.
CLICK HERE for Mango Recipes and CLICK HERE for more vegetarian curry recipes.
- Split pigeon pea / Toor dal / Tuvaram paruppu – ¾ cup
- Masoor dal / Red Lentil – ½ cup
- Raw Mango – ½ cup
- Ripe Mango – 1 cup
- Onions – 1 no (medium size)
- Chilli powder – ¾ tsp
- Tumeric powder – ½ tsp
- Garlic – 5 cloves
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Cumin powder – ½ tsp
- Asafoetida – ¼ tsp
- Fenugreek / methi / vendhayam – a pinch
- Curry leaves – a sprig
- Red chillies – 2 nos
- Salt to taste
- Coconut oil (any cooking oil) – 1 tbsp
- Coriander leaves – 4 stalks (for garnishing)
Making of Mango Dal / Mambala Paruppu Kulambu –
- Wash the lentils together, drain the water and keep it aside.
- Peel and finely chop the onions and keep it aside.
- Chop the raw mangoes and ripe mangoes to medium size and keep it aside.
- Pressure-cook the lentils together for 3 whistles or until the mashing consistency.
- Heat oil in a kadai, add the mustard seeds, cumin seeds, fenugreek seeds, red chilles and curry leaves, wait until they crackle.
- Add the finely chopped onions and cook until they turn golden brown in color.
- Add the raw mangoes, cook for few mins and cook in water until they are soft.
- Add the chilli powder, turmeric powder, cumin powder and cook until the raw smell of the spice powder goes off.
- Pour the pressure-cooked lentil, pour a cup of water (it should be runny), add salt, cover and bring it to boil.
- Once it thickens, add the chopped ripe mangoes, gently stir it.
- Garnish with finely chopped coriander leaves and serve hot.
Serve hot with steamed rice or any pulav, also goes out well with roti or any Indian flat breads.