Follow these steps for perfect results
Masoor Dal (Whole)
washed
Mango (Raw)
cubed
Green Chillies
slit
Turmeric powder
Salt
to taste
Mustard oil
Cumin seeds
Mustard seeds
Kalonji (Onion Nigella Seeds)
Fennel seeds
Methi Seeds (Fenugreek Seeds)
Dry Red Chilli
broken
Clean and wash the masoor dal well.
Place a pressure cooker on medium heat.
Add the dal along with 2.5 cups of water, salt, turmeric, and slit green chilies into the pressure cooker.
Bring it to a boil.
Add cubed raw mangoes.
Cover the lid of the pressure cooker and cook for a whistle or two until done.
Once the pressure within the cooker is naturally released, adjust the consistency of the dal by adding some water.
Put it back on the flame.
Bring it to a boil and simmer for 2 to 3 minutes.
To begin making the seasoning, place a Tadka Pan on medium heat.
Add mustard oil and heat the mustard oil until smoky.
Add cumin seeds, mustard seeds, nigella seeds, and methi seeds to the pan.
Allow them to crackle for a few seconds.
Add broken red chilies and fry for another few seconds.
Pour this tempering over the dal.
Turn off the heat.
Serve hot with Steamed Rice or hot Tawa Parathas.
Expert advice for the best results
Adjust the amount of green chilies to your spice preference.
Ensure the mustard oil is heated well before adding the spices for tempering.
Soak the dal for 30 minutes for faster cooking.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve in a bowl, garnish with fresh cilantro and a dollop of ghee.
Serve hot with steamed rice or roti.
Serve with a side of yogurt or raita.
Cooling effect
Subtle taste
Discover the story behind this recipe
Common dish in North Indian households, often made during mango season.
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