MANGO DAL

                       MANGO DAL

                            (Serves 3)

Mango dal is made with mango and masoor dal. Tanginess and sweetness of mango and smooth and protein rich flavor of dal give this dal a unique flavor and taste.

INGREDIENTS FOR BOILING DAL:

·      3 T Masoor Dal (Split Red Lentils)

·      ¼ tsp. Turmeric

·      ¼ tsp. Oil

·      2 cups Water

LET’S BOIL MASOOR DAL:

Wash masoor dal and drain water.

In a pot combine drained lentils, water, and turmeric powder, oil and bring mixture to a boil on high heat, pot uncovered.                                                                                                           Once water starts to boil, reduce flame to medium heat and continue cooking, pot half covered, until dal softens but still retains the shape.

Personally I do not recommend pressure-cooking this dal. Masoor Dal is very soft dal so even stovetop cooking does not take much time.

INGREDIENTS FOR DAL:

·      1 ½ T Oil

·      3 Cloves

·      One 1” size Cinnamon stick

·      2 Dry Kashmiri Red Chilies

·      ¼ tsp. Mustard Seeds

·      5- 6 Curry Leaves

·      2 Garlic Cloves, sliced

·      ¼ tsp. Black Pepper Powder

·      ¼ tsp. Cumin Powder

·      Pinch Asafoetida

·      1 medium or ½ cup Tomato, finely chopped

·      ¼ tsp. Turmeric Powder

·      ½ tsp. Kashmiri Red Chili Powder

·      1 cup Mango Pulp (I use Canned Alphonso Mango Pulp)

·      Boiled dal along with water

·      ½ tsp. to 1 tsp. Sugar or as per taste

·      Salt as per taste

·      2 T Coriander, chopped, divide in two portions

·      1 Green Chili, chopped or as per taste

·      ¾ cup Ripe Mango Pieces Fresh or Frozen, dice into big chunks

·      2-3 strokes of Nutmeg Powder (Do not add more then 2-3 strokes)

·      1 cup extra Water or as needed for desire dal consistency

  

LET’S COOK DAL:

Heat oil in a pot on medium heat, add cloves, cinnamon stick, dry Kashmiri red chilies and mustard seeds and let mustard seeds to pop.

Add curry leaves and garlic, let them sizzle for few seconds.

Add black pepper powder and cumin powder and asafoetida at same time, let it be fragrant for few seconds, make sure not to burn black pepper powder and cumin powder and add chopped tomato, stir fry and cook tomato pieces for 1 minute.

Add turmeric powder and Kashmiri red chili powder and continue cooking tomatoes for 2 minutes or until tomato pieces softens.

Add mango pulp and cook for 1 minute.      

Add boiled dal along with water, sugar, salt, and half portion of coriander leaves and 1-cup extra water or as needed for desire dal consistency.

When dal starts to boil, lower the heat to medium low and add green chili and continue cooking for 10 to 12 minutes or until the raw flavor of dal goes away and all flavors incorporates well.

Add chopped mango pieces and allow cooking for 1 minute.

Switch off the heat.

Add 2-3 strokes of nutmeg powder and mix well.

Garnish with remaining half portion of coriander leaves.
Serve hot Mango Dal with Basmati Rice, Roti or Paratha and Subzi/Veggie Curry of your choice to complete the meal.

Enjoy…

VARIATION:

Use Toor Dal instead of Masoor Dal.

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