Kacche Aam Dal

Prep time : 20 mins I Cooking time: 30 mins I Serving: 3-4

Ingredients:

1 cup / 200 gms Masoor Dal, washed (Red lentil)

2 cups / 450 ml Water

1 tsp Turmeric Powder

2 tsp Salt

1 Raw Mango, medium sized (peeled, washed & diced)

Ingredients for Tadka /Tempering : 4 tbsp / 60 ml Ghee / Clarified butter 2-3 Red Chilli (dried & whole)

1 tsp Cumin Seeds

7-8 Garlic cloves, chopped

3 Onion, medium sized (finely chopped)

2 Tomatoes, medium sized (finely chopped)

1 tsp Red Chilli Powder (adjust to taste)

1-2 Green Chilli (cut into half)

2 tbsp Fresh Coriander, finely chopped To Garnish : Fresh Coriander, finely chopped (as required) Method :

To the bowl add dal and wash well at least 3-4 times until water gets clear

To the pressure cooker, add washed masoor dal + water + salt + turmeric powder & raw mango pieces. Pressure cook for 2 whistles on medium heat and switch off the gas

Allow the pressure to release naturally. Open the pressure cooker and set aside

Heat the ghee/clarified butter in a deep pan/kadai, add whole red chillies + cumin seeds + chopped garlic and sauté for 3-4 minutes on low flame

To the pan/ kadai add chopped onions and sauté for 5-7 min on medium heat

Once the onion turns golden brown add chopped tomatoes and stir for 4-5 min on medium heat until tomatoes gets soft and mushy

To the pan add the red chilli powder + green chilies + chopped fresh coriander leaves and stir for 1-2 minutes.

Adjust the salt level to your taste

To the pan add the boiled dal. Mix well and boil it for 5-7 minutes on medium heat

Turn off the flame and garnish with coriander

Time to taste:)

Serve hot with Chapati, steamed rice, achar & papad