Raw Mango Dal

Raw Mango Dal combines the tartness of raw mango with tuvar dal (pigeon pea lentils).

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Course: Main Dish

Cuisine: Hyderabadi, Indian

Keyword: dairy-free, Gluten-free, healthy, hearty, hyderabadi, indian, lentils, seasonal, vegan, vegetarian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: Servings

Calories: 138kcal

Author: Aakruti Mahendra

Ingredients

3/4 cup Tuvar/ Toor dal (Pigeon Pea Lentil) Pigeon Pea Lentils
1 cup Raw Mango chopped
1/2 cup Red Onion chopped
2 tbsp Tomato paste or 2 medium sized red tomatoes, chopped
7-8 nos Moringa Oliefera 2 inch pieces each of peeled drumsticks (optional)
2 springs curry leaves or 10-12 curry leaves
3 whole Dried red chilli
1 tsp Cumin seeds
1 tsp Mustard seeds
a pinch Asafetida or hing (optional)
1 1/2 tsp Red chilli powder adjust it according to your preference
1/4 tsp Turmeric
1 tsp Ginger garlic paste
2 tbsp Cilantro chopped
2-3 nos Green chili or Thai green chili (1/2 inch pieces) or jalapeño
2 tbsp cooking oil
Salt to taste
Water as required

Instructions

In a medium bowl, wash the dal (lentils) thoroughly twice and soak it in water for 15 minutes (this will tenderize the dal and will cook faster).
Transfer the contents of the bowl to a pressure cooker and add sufficient water for cooking. Give it 3 whistles on medium flame. Let it cool. Once cooled mash the dal into a fine paste and keep it aside. (Instapot: 1:3 lentil to water ratio. 7 mins high pressure and 15 mins NPR)
While the dal is cooking, prep all the vegetables required.
In a medium cooking pot, heat oil and add curry leaves, dried red chili, mustard and cumin seeds and asafetida. Let it cook for a minute.
Next add the chopped onions and cook until they are translucent and pink.
Now add red chili powder, turmeric powder and ginger garlic paste. Cook for another minute.
Next add drumsticks and cook for a minute. Add sufficient water to cover the drumsticks.
Once the water evaporates, and the drumsticks are cooked, add the tomato paste (or chopped tomatoes). Cook for another 7-8 minutes. If using the paste, add water to dissolve it.
Next add the chopped mango and cook for a minute. Add sufficient water to cover the mango pieces. Bring it to a boil and let the mixture boil for another 7-8 minutes.
To the boiling mixture add the dal paste and sufficient water to get a desired consistency. I kept it running to allow sufficient boiling (boiling tends to make the consistency of dal thicker).
Add salt and green chilis and bring it to a boil. Let it boil for 10-15 minutes.
Remove the pot from heat and transfer dal to a serving dish. Garnish with cilantro.
Serve it with plain steaming rice or your curry of choice. Enjoy!

Notes

The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.

Nutrition

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