In this type of dal (soup), green mango pieces are used for sourness.
Ingredients:
- 1 cup Toor dal (split pigeon peas)
- 1 cup green mango pieces
- 1 cup sliced tomatoes
- Garlic- small pieces
- Ginger paste
- 1 tbs oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Salt
- Red chili powder and/or green chilies
- 1/8 tsp Hing (asafetida)
- ¼ cup chopped cilantro
Method:
- Wash, drain Toor dal. Add double the water to it and pressure cook.
- You can use a pressure cooker (medium flame, 3 vigils) or instant pot (pressure cook for 15 min) or on the stovetop (until it cooks well).
- Wash green mango, dry, peel, and cut into small pieces
- Mash the cooked dal and keep it aside.
- Take a cooking pot. Add oil and heat it.
- Add mustard seeds, and cumin seeds and let them crackle.
- Add hing, garlic, ginger paste, and saute until rawness goes away.
- Add slit green chilies and then mango pieces, and mix well. Cover the lid.
- Add turmeric powder, red chili powder, and salt to it.
- Once mango pieces become transparent and soft, add tomato cubes and let them cook.
- Add mashed dal and mix well.
- Add water to it to get desired consistency.
- Adjust the salt, and add chopped cilantro.
- When dal reaches the desired consistency, turn off the stove.
- Serve hot dal with rice or roti (Indian flatbread).
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