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Mango Daal

Mango daal - Pigeon peas cooked with raw mango and Indian spices

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: lunch recipe, Main Course
Cuisine: Uttar Pradesh Cuisine
Keyword: aam, arhar daal, Mango
Servings: 4 people
Author: Anjana Chaturvedi

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.