Another recipe which has been lying in the draft for very long time. This tangy and easy to do mango dal is an Andhra recipe that I got from a teammate a few years back. Perfect comfort food with hot white rice and some fries/papad. Read on -
Preparation Time - 20 mins
Ingredients -
1 cup toor dal
1 small green mango (peeled and chopped)
1 small onion ( cut into medium sized pieces)
2-3 cloves garlic (crushed lightly)
1/2 inch ginger (cut into juliennes)
1-2 green chilli
1/4 tsp turmeric powder
salt to taste
For tempering -
1/2 tsp mustard seeds
2-3 red chillis
1 sprig curry leaves
2 pinch asafoetida
1 1/2 tsp oil
coriander leaves for garnishing (optional).
Cooking - Wash and transfer the dal into a pressure cooker. Add about 2 1/4 cups water along with the remaining ingredients (except those for tempering).
Close lid and cook for 2-3 whistles. Allow steam to escape before opening lid. Mash lightly with a heavy spoon.
Heat the oil in a wok/tadka pan. Add the mustard seeds and red chillis. When it starts spluttering, add the asafoetida and curry leaves. Once the leaves wilt /turn brown, pour the mixture over the contents of the pressure cooker. Stir in.
Garnish with coriander leaves and serve hot.
Note - Excuse the badly clicked pics. Will provide a replacement at the earliest.
Preparation Time - 20 mins
Ingredients -
1 cup toor dal
1 small green mango (peeled and chopped)
1 small onion ( cut into medium sized pieces)
2-3 cloves garlic (crushed lightly)
1/2 inch ginger (cut into juliennes)
1-2 green chilli
1/4 tsp turmeric powder
salt to taste
For tempering -
1/2 tsp mustard seeds
2-3 red chillis
1 sprig curry leaves
2 pinch asafoetida
1 1/2 tsp oil
coriander leaves for garnishing (optional).
Cooking - Wash and transfer the dal into a pressure cooker. Add about 2 1/4 cups water along with the remaining ingredients (except those for tempering).
Close lid and cook for 2-3 whistles. Allow steam to escape before opening lid. Mash lightly with a heavy spoon.
Heat the oil in a wok/tadka pan. Add the mustard seeds and red chillis. When it starts spluttering, add the asafoetida and curry leaves. Once the leaves wilt /turn brown, pour the mixture over the contents of the pressure cooker. Stir in.
Garnish with coriander leaves and serve hot.
Note - Excuse the badly clicked pics. Will provide a replacement at the earliest.