Raw Mango Dal Fry Recipe
Description:
The Raw Mango Dal Fry is a delightful twist on the classic dal fry, adding a zesty and tangy flavor with the infusion of raw mango. This dish combines the traditional arhar dal with the tartness of grated raw mangoes, along with a medley of spices and aromatics to create a savory, flavorful side dish. Perfect for those who love a bit of tang in their meals, this high-protein vegetarian recipe is ideal for any occasion, pairing beautifully with rice or Indian breads.
Cuisine: North Indian
Course: Side Dish
Diet: High Protein Vegetarian
Ingredients for Raw Mango Dal Fry Recipe:
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 Cup |
| Raw Mango (Grated) | 2 Tablespoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Tomato | 1, chopped |
| Green Chillies | 2, slit |
| Curry Leaves | 1 sprig |
| Onion | 1, chopped |
| Dry Red Chillies | 2 |
| Garlic | 4 cloves, minced |
| Salt | To taste |
| Ghee | 1 teaspoon (for tadka) |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Instructions:
-
Prepare the Ingredients:
Start by prepping all the ingredients. Grate the raw mango, chop the tomato, onion, and green chillies, and mince the garlic. Set them aside for easy access during cooking. -
Cook the Dal:
In a pressure cooker, add the arhar dal (split toor dal), salt, turmeric powder (haldi), red chilli powder, slit green chillies, chopped tomato, and grated raw mango. Pour in 2 cups of water and stir everything together. Close the lid of the pressure cooker and cook for 3 to 4 whistles on medium heat until the dal is tender and fully cooked. -
Release Pressure & Mash the Dal:
Allow the pressure to release naturally. Once safe to open, give the dal a quick stir using a wooden ladle to mash it gently. The texture should be smooth but still have some chunks for that perfect dal fry consistency. Set this aside. -
Prepare the Tadka:
In a kadai or wok, heat 1 teaspoon of ghee. Add the dry red chillies and allow them to sizzle for a few seconds. Then, add the chopped onion and cook until it turns translucent and soft. -
Add Garlic and Curry Leaves:
Once the onions are cooked, add the minced garlic and curry leaves. Sautรฉ everything together for another minute, allowing the garlic to become fragrant and golden. -
Combine and Cook:
Now, add the cooked raw mango dal fry to the pan with the tempering (tadka). Stir well and let it cook for an additional 5 to 7 minutes on low heat, allowing the flavors to meld together. If the dal becomes too thick during this time, you can add a little water to reach your desired consistency. Taste and adjust salt as needed. -
Serve:
Serve the Raw Mango Dal Fry hot with your favorite accompaniments such as Curried Tofu Kebab, Aloo Bhindi Ki Sabzi (spicy potatoes and ladyโs finger stir fry), Phulka, and steamed rice for a complete meal.
Tips for a Perfect Raw Mango Dal Fry:
- Mango Variety: Ensure the raw mangoes you use are firm and sour, as this will provide the ideal tanginess to balance the dal.
- Adjust Spice Level: Depending on your preference for heat, you can increase or decrease the amount of red chilli powder and green chillies.
- Consistency: If you prefer a more soupy dal, you can add extra water while cooking or during the tadka stage.
Enjoy the vibrant, tangy flavors of Raw Mango Dal Fry as a perfect side dish that complements your meal with its distinct taste and delightful texture. This recipe not only brings a fresh twist to the traditional dal fry but also serves as a healthy, protein-packed vegetarian option.
