Mango DalAdd a delicious tangy twist to your everyday Dal with this Mango Dal recipe. Popular in South India, Mango Dal goes great both with rice and Indian breads.
Add a delicious tangy twist to your everyday Dal with this Mango Dal recipe. Popular in South India, Mango Dal goes great both with rice and Indian breads.
Ingredients
- 150 gms Arhar Dal (soaked for 1 hour)
- 1 medium size raw Mango (cut into 1 inch cubes)
- Pinch of Asafetida (Hing)
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 5 -6 Curry Leaves
- ½ tsp Turmeric Powder
- ¼ tsp Red Chilli Powder
- 1 tsp Sugar
- Salt to taste
- 2-3 Green Chilies
- 1 tbsp Garlic Paste
- 1 tbsp Coriander Leaves (finely chopped)
- 1 tbsp Ghee
Preparations
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- Turn the USHA EPC knob to DAL.
- Add ghee, mustard seeds, cumin seeds, curry leaves, and asafetida, mix them well. Next add ginger garlic paste and mix. Follow by adding green chillies, coriander powder, turmeric powder, red chilli powder, salt and sugar; mix all the ingredients together.
- Add soaked dal and water, as required. Close the lid of the USHA EPC and cook the dal till the knob reaches the KEEP WARM mode. Open the lid, add the raw mango cubes and cook for 10 more minutes (with lid open).
- Serve hot and garnish with a coriander sprig.
Cooking tip
Use only raw mangoes and not even slightly ripe ones.
