Recipe for Mango Dal

Come summer and mangoes start flooding the markets in India. Mangoes start occupying every kitchen in India, and various dishes start being prepared in every household. While many enjoy the juicy and sweet fruit as a dessert after meals, the raw and ripe fruit finds its way into many Indian recipes too.

Today, I am sharing a recipe I don’t miss making in my kitchen in summer-Mango dal. In this recipe, I combine raw mangoes with dal. The sweetness of jaggery balances the sourness of the mangoes, and the dal is delicious.

So, let us start with the recipe.

Ingredients needed to make Mango Dal:

• ¾ Cup Chana Dal ( Split Chickpea Lentils); washed and soaked for 1 hour
• 1 Medium-sized Tomato; Chopped
• 1 Small Raw Mango ( should be sour); Chopped
• Water; to soak and cook the lentils
• 1 tbsp Ghee
• 2-3 Green Chillies; slit
• 1 tsp Cumin Seeds
• ⅓ tsp Asafoetida
• 8-10 Curry Leaves
• 5-6 Shallots
• 1 tbsp Powdered Jaggery
• ½ tsp Turmeric Powder
• 1 tbsp Sambar Powder
• Fresh Coriander Leaves; for garnishing
• Salt; to taste

Method to make Mango Dal:

• Cook chana dal, tomato and mango pieces together with water in a pressure cooker.
  
  
  
• Heat Ghee in a pan. Add asafoetida, green chillies and cumin seeds. Fry on medium heat.
  
  
  
• Add curry leaves and shallots. Fry till the shallots turn translucent.
  
  
  
• Separate the water from the cooked dal. Add this water to the pan in which you are frying the shallots.
  
  
  
• Mash the dal, mango pieces and tomatoes a bit.
  
  
  
• Then add the shallots mix to the dal.
  
  
  
• Add salt, jaggery and sambar powder.
  
  
  
• Boil for 2-3 minutes on high heat. Then remove from heat. Garnish with fresh coriander leaves and serve.
  
  
  

Recently when I made Mango dal, I served it with Basmati Rice and Simlamirch Ki Sabzi.

Check out other recipes from my kitchen here.

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