Kacche Aam Aur Lehsun Ki Dal Recipe
Raw Mango and Garlic Lentil Dal Recipe
This delightful and tangy dal brings together the natural sourness of raw mango with the earthy flavors of garlic, creating a refreshing twist on traditional dal. A true treat for the senses, this dal is easy to make, yet incredibly flavorful, perfect for a wholesome side dish or a main course when served with roti or rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Toor Dal (Arhar Dal) | 1 cup |
| Cabbage (finely chopped) | 1 cup |
| Raw Mango (grated) | 1 medium-sized |
| Tomato (finely chopped) | 1 |
| Green Chilli | 1 |
| Turmeric Powder | 1/2 tsp |
| Salt | As per taste |
| Ghee (clarified butter) | 1 tbsp |
| Garlic (sliced thin) | 4 cloves |
| Cumin Seeds (Jeera) | 1 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Kashmiri Red Chilli Powder | 1/4 tsp |
| Dry Red Chilies | 4 |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Indian
Course: Side Dish
Diet: High Protein, Vegetarian
Instructions
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Prep the Lentils: Begin by thoroughly washing the toor dal (arhar dal) under cold running water. Make sure all dirt and impurities are removed.
-
Cook the Dal: In a pressure cooker, add the washed dal along with finely chopped cabbage, grated raw mango, chopped tomato, green chilli, turmeric powder, salt, and 2.5 cups of water. Mix everything together to ensure even distribution of spices and ingredients. Close the lid of the pressure cooker and cook on medium heat until you hear 2-3 whistles. Once done, reduce the heat and let the dal cook for an additional 3-4 minutes on low heat. Turn off the stove and allow the pressure to naturally release.
-
Adjust Consistency: Once the pressure is released, open the cooker and give the dal a good stir. If the dal appears too thick, you can add a little more water to reach your desired consistency. Mix well and transfer to a serving bowl.
-
Prepare the Tempering (Tadka): In a separate small pan, heat 1 tablespoon of ghee. Once the ghee is hot, add the thinly sliced garlic and sauté it until it turns golden brown. Be careful not to burn the garlic. Add the cumin seeds and dry red chilies, and cook for an additional 10 seconds, allowing the flavors to infuse the ghee. Now, add the asafoetida (hing) and immediately turn off the heat. Sprinkle in the Kashmiri red chili powder, mix it well, and let the tempering infuse with the ghee for a few seconds.
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Combine and Serve: Pour the hot tempering directly over the dal. Stir the dal well to ensure the tempering is evenly distributed throughout the dal. Serve this flavorful raw mango and garlic dal with roti (flatbread), rice, or a side of vegetables for a wholesome meal.
Serving Suggestions
This delicious dal pairs wonderfully with simple green onion and potato vegetables (or any sabzi of your choice) and hot phulkas or steamed rice. The tangy raw mango combined with the rich garlic tempering creates a flavor-packed dish that is sure to satisfy your taste buds.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150-200 kcal |
| Protein | 9-12 g |
| Carbohydrates | 28-30 g |
| Fiber | 6-8 g |
| Fat | 6-8 g |
| Sodium | 250-300 mg |
| Vitamin C | 20-25 mg |
| Calcium | 40-50 mg |
Tips & Variations:
- For extra heat: Add more green chilies or increase the amount of Kashmiri red chili powder.
- Vegan Option: Substitute ghee with vegetable oil or coconut oil for a vegan version of this dal.
- Add other vegetables: You can also add vegetables like carrots or peas to enhance the nutritional profile and flavor.
- For a smoother dal: After cooking, you can blend the dal to achieve a smoother consistency, especially if you have kids or prefer a creamier texture.
This Kacche Aam Aur Lehsun Ki Dal is the perfect combination of tangy, savory, and aromatic flavors, making it a fantastic addition to your next Indian meal. The raw mango lends a refreshing zing, while the garlic tempering enhances the depth of flavor, making this dal a memorable dish to serve any time. Enjoy!
