Raw Mango Dal Fry (North Indian Style)
This Raw mango dal fry is a North Indian lentil dish, made with raw green mangoes, lentils, and spices. It is prepared especially in summer when mangoes are in season. Serve it with rice or Roti as a meal.
Servings 4
Calories
Ingredients
For The Dal
- 1 cup toor dal yellow pigeon peas lentils
- 2 cups of water
- 1 teaspoon salt or to taste
- 1-2 green chilli slit
- ½ teaspoon turmeric powder
For The Tempering
- 2 tablespoons ghee use oil for vegan
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida hing (skip for gluten-free)
- 1-2 whole dry red chilli
- ½ cup peeled and sliced green mangoes
- ½ teaspoon Kashmiri red chilli powder
- salt to taste.
- 2 tablespoons chopped cilantro fresh coriander leaves
Instructions
Cook the Dal (Lentils)
- Rinse toor dal with water and Soaked for 20-25 minutes.
- Add it to a pressure cooker along with Green chilli, turmeric powder, salt and 2 cups of water. Stir to combine.
- Close the lid of the cooker and cook the dal on high heat for one whistle.
- Reduce the heat to medium and cook for another whistle.
- Remove the cooker from the heat and let the pressure release completely.
- Open the lid and stir or whisk the cooked dal lightly with the ladle or whisk.
Temper The Dal
- Heat ghee in a large pan over medium heat.
- Once the ghee is hot, add mustard, cumin seeds, asafetida, and dry red chilli and let them crackle for 2-3 seconds.
- Add Raw mango wedges, red chilli powder and salt.
- Saute for 2-3 minutes.
- Add half a cup of water and cook it over low flame for 5 minutes.
- Mash the mango wedges and immediately pour the cooked dal into the pan.
- Pour the cooked dal into the pan and add water to adjust the consistency.
- Adjust salt and add more if required.
- Bring the dal to a boil for another 5 minutes over medium heat.
- Our Raw Mango Dal Fry is ready.
- Garnish with fresh coriander and serve hot with rice or Roti.