I m a greater fan of the vibrant green raw mangoes than the canary yellow ripe ones. The yellow ones make me very feel very cheerful and i m not yet that mature to handle so much cheer. ( You can call me Meredith Grey or Christina Yang but sadly that s how i feel about cheer. And i dont do holidays well either). But comfort, and that too comfort in food is my forte. And i did find solace in this tangy mango dal more than once the last few days.
It s really a fuss free recipe that involves none of the cumbersome sauteeing, roasting and grinding. And yet, it will make you feel like you ve found manna. Especially on a day when things get a bit lousier than usual. So, here s my recipe for mango dal.
Super sour raw mango 1 medium chopped into pieces
Toor dal ½ cup
Turmeric powder ½ tsp
Chili powder 1 tsp
Ghee 2 tbsp
Mustard seeds 1 tsp
Fenugreek seeds ½ tsp
Hing a small pinch
Curry leaves a sprig
Salt to taste
Pressure cook toor dal with 2 cups water and turmeric until mushy.
Remove, mash thoroughly, water and all and set aside.
Heat a pan with 1 tablespoon ghee and add the mangoes.
Saute till mushy. Mangoes cook fast. So dont add any water.
Now, add the chili powder and mix well.
Add dal and salt next and mix.
Simmer for about 5 mins.
In a pan, heat the remaining ghee and pop the mustard.
Add the fenugreek seeds, hing, curry leaves next.
Add this to the prepared dal.
Serve hot with steamed rice and papad.