Mango Daal
Mango daal - Pigeon peas cooked with raw mango and Indian spices
Servings: 4 people
Calories: 253kcal
Ingredients
- 1 cup Tuvar daal /Arhar//Pigeon pea
- 1 cup Raw mango peeled and chopped
- 1 Tomato chopped
- 2 Green chili chopped
- 1 inch Ginger chopped
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chili Powder/ Laal Mirch
- 1 tsp Coriander Powder / Dhaniya Powder
- 1 tsp Sugar / Chini
- To taste Salt / Namak
Tempering/tadka
- 2 tbsp Cooking oil or ghee
- 1 tsp Mustard Seeds / Rai *
- 1/2 tsp Fennel Seeds / Saunf
- 1/2 tsp Fenugreek seeds/Methi dana
- 1/3 tsp Asafoetida / Hing powder
- 10 Curry Leaves / Kadi Patta
- 4 Whole red chilies
Instructions
- Wash and soak tuvar daal in water for 15 minutes.
- Add the soaked daal,1.5 cup water,chopped tomato,chopped mango-3/4 cup,chopped green chilies,turmeric and 1 tsp of cooking oil in the pressure cooker.
- Pressure cook for 3- 4 whistles on medium flame or cook till done(soft to touch)
- Open the cooker when cool down completely and then slightly mash the daal
- Now add the remaining 1/4 cup chopped mango,salt,chili powder,coriander powder,sugar and ginger.
- Add 2 cup water(or according to the thickness you want) mix well and let the daal simmer for approx.10 minutes .
- Tempering-heat ghee in a small pan ,then add mustard ,fenugreek and fennel seeds.
- When mustard start crackling add asafoetida,curry leaves and whole red chilies.
- Pour this tempering on the boiling daal.
- Simmer for a minute and then add chopped fresh coriander.
- Serve hot with boiled rice and a spoonful of ghee on top.
Nutrition
Calories: 253kcal | Carbohydrates: 38g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 120mg | Potassium: 331mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1375IU | Vitamin C: 137mg | Calcium: 57mg | Iron: 2mg