Mango Toor Dal/Split Pigeon Peas With Mango – Fixing up a bad buy


Mango season is full on here. When you are in the fruit market surrounded by varieties of mangoes, if greed over powers you I will not blame you 🙂 Such is the promise held by a bunch of juicy looking mangoes. But this time the dreams of gorging on these sweet juicy mangoes turned sour. In other words the mangoes turned out sour 🙂 They were ripe but just one bite made my tongue jump out of my mouth, so sour!! Under a normal scenario I would have tried to give an extra “sweet” treatment to them, but after seeing so many inspiring and super creative mango recipes from my dearest blogger friends, I decided to make the “useless” mangoes useful in a Dal. This is more on lines of gujrati dal if not exactly like that.

Ingredients:
1 Cup Toor Dal (Split Pigeon Peas/ Yellow Lentils)
1/2 cup Mangoes (pref sour) – cut into 1 inch cubes
2-3 tbsp Raw Peanuts
1 tsp chopped Ginger
1/2 tsp Turmeric Powder
a pinch of sugar
Salt to taste
For Tadka/Tempering
2 tbsp ghee (Clarified butter)
1 tsp Cumin seeds
a pinch of Heeng (Asafoetida)
1/4 tp Mustard Seeds
10-12 Curry Leaves (I didn’t have fresh ones, so used dried ones)
1 Green Chilli – split into halves
1 whole Red Chilli or 1/4 tsp Red Chilli
1/2 tsp Sambar Powder (optional)
1/2 tsp Garam Masala
1/2 tsp Coriander Powder
Method:
  • In a pressure cooker add dal, water a little more than that covers the dal, turmeric, ginger, peanuts and salt. Pressure cook for 1 whistle. Turn the heat to minimum. Let it cook for another 2-3 minutes. Turn off the heat.
  • In a small pan or wok, heat ghee. Add Heeng. Add mustard seeds. When they splutter add cumin, red chilli, coriander powder, sambar powder. Add curry leaves, green chilli.
  • Add mangoes. Stir. Add garam masala. Add this tadka mixture to dal, add sugar and bring to a boil (without lid). Adjust salt if needed. Turn the heat to low and let it simmer for another 5-7 minutes. Turn off the heat.
  • Garnish with coriander and serve hot with rice or chapatis.
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Comments
12 Responses to “Mango Toor Dal/Split Pigeon Peas With Mango – Fixing up a bad buy”
  1. Priya (Yallapantula) Mitharwal says:

    That is a good idea to use even sour ripe mangoes in this 🙂

  2. Saras says:

    Looks delicious & I never used peanuts.. sounds interesting..

  3. Vardhini says:

    Nice way to use up sour mangoes in cooking .. looks good.VardhiniVardhinisKitchen

  4. SouthIndianHome says:

    Nice idea to use up sour mangoes.Looks delicious South Indian Recipes

  5. Umm Mymoonah says:

    Ah! Such a lovely presentation and the mangoes in the dhal is yumm. Love the seasoning and tempering too.

  6. Raji says:

    Sour mangoes can be really bad…nice idea to pep up the daal using sour mangoes. Really creative.

  7. Priya says:

    Slurp,fingerlicking dal..can have it even everyday..mouthwatering here..

  8. Prathima Rao says:

    Tangy, tongue tickling dal!!Prathima RaoPrats Corner

  9. Inside a British Mum's Kitchen says:

    I would love to use mangoes more in cooking so thanks for a wonderful recipe. flavors sound deliciousmary

  10. aipi says:

    Wow ~ if only I could get a taste of that,this is what I would really call mouthwatering!US Masala

  11. Adelina says:

    ingenious you are- i do not know what's wrong with me, but i love sour-ish mangoes- am sure with dhal too!

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  1. […] this recipe is good to try out. I had also posted about using up sour mangoes in the recipe Mango Toor Dal two years ago. So yes, go ahead and buy those mangoes. It can never go waste!! . The butter that […]



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