Mango Dal

Did you ever come across a soupy lentil dish at an Indian restaurant and wondered what goes into it? Well, the yellow, sometimes orangish dish is not only tasy but it is nutritious too..and it’s simply called dal.

Mango Dal with Steamed Rice

Everyday pulses, such as lentils and black-eyed beans, can be transormed into delectable dishes by flavoring with spice blends. Dal is cooked in every house in India in one form or another. Over the weekend I prepared an exotic mango dal which had raw mango and red gram cooked to perfection with garam masala.

Serves 4-6

1 cup red gram
2 fresh green peppers (serrano)
1 medium onion, chopped
1 tomao, chopped
1 medium raw mango, grated
3 tbsp vegetable oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 clove garlic, crushed
1/2 tsp turmeric
1 tsp East India Pantry Garam Masala
Salt, to taste
4 cups water
Cilantro, chopped for garnish

Grated Raw Mango with onions and tomato

Place dal in a heavy bottom pan along with water and bring to a boil. Simmer, covered until the lentils are soft and the water has evaporated.

Heat oil in a deep skillet. Fry mustard seeds, cumin seeds and crushed garlic for a minute. Add slit green peppers and onion. Fry till onions become soft and translucent. Add tomato and fry till it becomes a pulp.

Mango Dal Cooking

Add garam masala, turmeric and grated raw mango. Add one cup of water and bring to a boil. Let the mango cook for about 10 minutes. Add cooked dal, one cup of water and continue to simmer for further five minute. Garnish with chopped cilantro and serve hot with rice or rotis.

Yummy Mango Dal

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