This spicy, tangy dal made with raw mango and lentils is delicious and nutritious. Best eaten with brown rice, organic ghee and tender green chili peppers on the side!
Course Main Course
Cuisine Indian
Keyword Dal, Indian, Lentils, Raw Mango, Spicy, Vegetarian
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
1/8CupRaw MangoFresh, Peeled, Cut into Small Pieces
1/3CupToor Dal(Split Pigeon Peas)
1/2TeaspoonMustard SeedsWhole
1TeaspoonMethi Powder(Ground Fenugreek Seeds)
1/4TeaspoonTurmeric Powder
1/2TeaspoonSea SaltOr To Taste
1TeaspoonCoconut OilExtra Virgin
Tempering
1ChiliGreen Chili PepperSmall, Slit in Half
1TeaspoonUrad DalSplit Black Gram
1/2TeaspoonCumin SeedsWhole
1/2ChiliDry Red Chili
6LeavesCurry LeavesSplit in Half
1CloveGarlicFine Cut
Instructions
Cook toor dal and mango for 15 minutes at high pressure.
Mash with a spoon and set aside.
Dry and set IP on 'saute' mode, add oil and wait for the 'hot' sign. Add garlic and cook till it is slightly brown. Add curry leaves, mustard seeds, cumin seeds, urad dal, red and green chili, turmeric powder and methi powder.
Add pressure cooked dal/mango, salt and continue cooking for 5 minutes. Add the cooked dal to the pan and stir to mix evenly for a couple of minutes.
Transfer to a serving bowl. Serve hot.
Notes
Best eaten with brown rice, organic ghee and tender green chili peppers on the side!*Use organic ingredients wherever possible