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