Raw mango daal Recipe

Cooking Directions

• STEP 1.Wash and soak the lentils for 30 minutes.
• STEP 2.In a pressure cooker, add the lentils, chopped raw mango, turmeric powder, salt, and water. Cook for 4-5 whistles or until the lentils are cooked.
• STEP 3.In a separate pan, heat oil and add cumin seeds, mustard seeds, and dried red chilies. Let them splutter.
• STEP 4.Add chopped onions and sauté until golden brown.
• STEP 5.Add ginger-garlic paste and sauté for a minute.
• STEP 6.Add chopped tomatoes and cook until they turn soft.
• STEP 7.Add the cooked lentils and mix well. Adjust the consistency by adding water if needed.
• STEP 8.Add red chili powder, coriander powder, and garam masala. Mix well and let it simmer for 5-10 minutes.
• STEP 9.In a small pan, heat ghee and add asafoetida and curry leaves. Pour this tempering over the daal.
• STEP 10.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the lentils helps in reducing the cooking time.
• Adjust the amount of raw mango according to your taste preference.
• You can add a pinch of sugar to balance the tanginess of the raw mango.

Storage and Serving

• Raw Mango Daal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the daal before serving and adjust the consistency by adding water if needed.
• Serve the daal hot with steamed rice or roti for a complete meal.