Follow these steps for perfect results
tur dal
rinsed
tomato
chopped
ghee
for tempering
onion
chopped
turmeric powder
garlic
grated
curry Leaf
salt
to taste
red chilli powder
dried red chillies
green chillies
thin and straight cut
raw mango
tighten it
Prepare all ingredients.
In a pressure cooker, combine tur dal, salt, red chili powder, turmeric powder, green chilies, tomatoes, and raw mangoes with 2 cups of water.
Mix well and close the pressure cooker.
Cook for 3-4 whistles.
Turn off the heat and allow the pressure to release naturally.
Open the cooker, mix the dal, and set aside.
Heat ghee in a pan.
Add dry red chilies and onions and sauté until the onions soften.
Add grated garlic and curry leaves, cooking for 1 minute until fragrant.
Pour the dal mixture into the pan and cook for 5-7 minutes.
Reduce the heat and serve hot.
Serve with bhindi masala, phulka, and gourd raita.
Expert advice for the best results
Adjust the amount of red chili powder according to your spice preference.
Ensure the mango is sour for the best flavor.
Garnish with fresh coriander leaves before serving.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Serve hot, garnished with coriander and a dollop of ghee.
Serve with rice or roti.
Pairs well with vegetable side dishes.
Serve with yogurt or raita.
Balances the spice and sourness.
Discover the story behind this recipe
A staple dish in many North Indian households, varying with regional variations.
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