A simple mango dhal served with steam cooked rice is so satisfying. This dish is so easy to prepare it hardly took 20 minutes from start to finish.
We use totapuri mango in many southindian dishes, for this recipe I have used a raw totapuri mango. Semi ripe and ripe mangoes are used in savory dishes.
150 Grams = 1 Small Coffee Tumbler Split Pigeon Peas, Toor Dhal
100 Grams Totapuri Mango
1/4 Tsp Asafoetida
1/4 Tsp Turmeric Powder
1 Tsp Castor Oil
1 Tsp Split Black Gram Dhal
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Medium Onion
3 Green Chilies
5 Pearls Garlic
3 Sprigs Curry Leaves
3 Dried Red Chilies
Salt as per taste
3 Tbsp Oil
Few Sprigs Coriander and (lime juice optional) for garnish...
Wash the toor dhal thrice and soak in water for 10 minutes.
Peel, wash and finely chop onions, garlic and chilies.
Wash the mango, pat dry and chop into large pieces.
In a pressure pan add the soaked dhal along with 1 1/2 cups water, turmeric powder and castor oil cover, place a whistle and cook for 3 whistles or until the dhal has cooked.
Boil 1 cup water and add the chopped mango, cover and cook until the mango is mushy in the center.
Heat a wok with 3 tbsp oil allow the oil to reach temperature, place the flame on medium.
Add mustard seeds, split black gram and cumin seeds allow to splutter.
Once the mustard stops spluttering add asafoetida, chilies, onions, garlic, curry leaves, and dried red chilies to the tempered oil fry for a minute.
Add salt as per taste and splash of water cook the onion till it turn light pink in color.
Scoop the cooked mango mash using a spoon, discard the peel.
Add the scooped mango to the onion masala stir and fry for a minute.
Add the cooked dhal to the onion and mango masala stir and bring to boil. Dilute the dhal as per preference, I added 1 cup water and also adjusted the salt as per taste.
Once the dhal reaches rolling boil its done, remove from flame garnish with coriander and serve hot with rice or roti...Enjoy 😊