Raw Mango Masoor Dal Recipe
Raw Mango Masoor Dal is a delightful North Indian dish that brings together the earthy flavors of masoor dal (red lentils) with the tangy punch of raw mangoes, seasoned with a medley of spices. Perfect for a hearty dinner, this dish pairs wonderfully with roti (phulka) or steamed rice. The tanginess of the raw mango, combined with the spice of the tempering (tadka), offers a unique and mouthwatering taste that is both comforting and flavorful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Masoor dal (Red lentils) | 1 cup |
| Raw mango (peeled and chopped) | 1/2 cup |
| Green chilies (thinly sliced) | 2 |
| Turmeric powder | 1/2 teaspoon |
| Salt | To taste |
| Mustard oil | 2 tablespoons |
| Cumin seeds | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Kalonji seeds (nigella seeds) | 1/4 teaspoon |
| Fennel seeds | 1/2 teaspoon |
| Fenugreek seeds | 1/4 teaspoon |
| Dry red chilies | 3 |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: North Indian
Course: Dinner
Diet: High Protein Vegetarian
Instructions
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Prepare the Dal: Begin by washing the masoor dal thoroughly under cold water. Transfer the dal to a pressure cooker and add 2 cups of water, salt to taste, turmeric powder, and sliced green chilies. Cook the dal on medium heat for 2 minutes, allowing it to come to a boil. Once the dal begins to boil, add the raw mango pieces and stir. Close the pressure cooker lid and cook for 2 more whistles, then allow the pressure to release naturally.
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Adjust Consistency: Open the pressure cooker. If the dal appears too thick, add a little more water to reach your desired consistency. Place the cooker back on the stove and let it simmer for another 2 to 3 minutes to blend the flavors.
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Prepare the Tadka (Tempering): In a small tempering pan, heat the mustard oil over medium heat. Add cumin seeds, mustard seeds, kalonji, fennel seeds, and fenugreek seeds. Stir the spices for about 10 seconds until they release their aroma. Next, add the dry red chilies and cook for another 15 seconds.
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Combine and Serve: Pour the prepared tempering into the cooked dal and stir well. Turn off the heat. Your Raw Mango Masoor Dal is now ready to serve.
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Serving Suggestion: Serve the dal hot with sew tomato sabzi, spinach raita, and freshly made phulka for a wholesome and satisfying meal. Enjoy the combination of tangy, spicy, and hearty flavors!
This Raw Mango Masoor Dal makes a perfect addition to your dinner table, offering a unique twist on the traditional dal while embracing the fresh zest of seasonal raw mangoes.
