Flavourful dal having a delicious combination of tangy, hot & slightly sweet savours served with an aromatic tempering of mustard seeds, curry leaves & whole red chillies. Raw mango adds a very refreshing and unique taste to this dal.
Ingredients
For Dal3/4 cup tuvar dal (split pigeon peas)
1/4 cup red lentils (masoor dal)
2 tablespoons grated raw mango
1 large onion, finely chopped
2 green chillies, roughly chopped
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
2 tablespoons finely chopped coriander leaves
1 tablespoon finely chopped mint leaves
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 tablespoon sugar
Salt to taste
For Tadka
2 tablespoons oil
1 teaspoon mustard seeds
3-4 dried red chillies
8-10 curry leaves
1/4 teaspoon asafoetids
Method- Soak the dal in warm water for 30-40 minutes.
- Drain the dal. Combine all the ingredients for dal (except coriander and mint leaves) and 2 cups of water in a pressure cooker.
- Pressure cook on high heat for 3 whistles and on low heat for 7-8 minutes. Let the steam escape before opening the lid of pressure cooker.
- Once the pressure cooker has cooled down, open the lid. If the dal is too thick, add 1/2 cup or more of boiling water depending upon how thick you like your dal. Let it simmer for 2-3 minutes.
- Heat oil in a small pan. Add mustard seeds and let them crackle. Add curry leaves, dried red chillies and asafoetida.
- Saute for about half a minute or less making sure that the curry leaves and red chillies release their aroma in the oil but do not get burnt.
- Pour this tempering into the dal.
- Add coriander leaves and mint leaves. Mix well & serve hot.