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

Posted by CinnamonNChillies on May 26, 2011 · 12 Comments 

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.

Filed under Lentils, Uncategorized · Tagged with Mango