Mango Dal Recipe

Cooking Directions

• STEP 1.Wash and soak the split pigeon peas for 30 minutes.
• STEP 2.In a pressure cooker, cook the soaked pigeon peas with water, turmeric powder, and salt until soft and mushy.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Let them splutter.
• STEP 4.Add chopped onions and sauté until golden brown.
• STEP 5.Add chopped tomatoes and cook until they turn soft.
• STEP 6.Add grated mangoes, cooked pigeon peas, and water. Mix well and simmer for 10 minutes.
• STEP 7.In a small pan, heat ghee and add asafoetida, red chili powder, and turmeric powder. Pour this tempering over the dal and mix well.
• STEP 8.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose ripe and sweet mangoes for the best flavor in the dal.
• Adjust the consistency of the dal by adding more or less water according to your preference.
• You can add a pinch of sugar if the mangoes are not sweet enough.
• For a spicier version, add green chilies along with the red chilies.

Storage and Serving

• Leftover mango dal can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dal on the stovetop or in the microwave before serving.
• Serve the mango dal with steamed rice, jeera rice, or roti for a complete meal.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for extra freshness.