Green Mango Masoor Dal Recipe
Green Mango Masoor Dal Recipe is a delicious simple preparation of red lentils with green mango. This dish is flavored with tangy mangoes and spicy green chili. Mustard oil if used for seasoning, gives additional earthy flavor and punch.
Did you know: The raw mango is highly appreciated for its nutritional value they are excellent source of Vitamin C, which is comparatively more than ripe mangoes. Raw mango is a rich source of pectin and acids like oxalic, citric and succinic acids.
- 1 cup Masoor Dal (Whole)
- 1/2 cup Mango (Raw) , cubed
- 2 Green Chillies , slit
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste For seasoning
- 2 tablespoon Mustard oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Kalonji (Onion Nigella Seeds)
- 1/2 teaspoon Fennel seeds (Saunf)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 3-4 Dry Red Chilli
How to make Green Mango Masoor Dal Recipe
To begin making Green Mango Masoor Dal Recipe, first clean and wash the masoor dal well.
Place a pressure cooker on medium heat. Add the dal along with 2 and a half cup of water, salt, turmeric and slit green chillies into the pressure cooker. You can adjust the green chillies as per your palate. Bring it to boil. add cubed raw mangoes. Cover the lid of the pressure cooker and cook for a whistle or two or until done.
At this stage, add cubed raw mangoes. Cover the lid of the pressure cooker and cook for a whistle or two or until done.
One the pressure within the cooker is naturally released, adjust the consistency of the dal as preferred by adding some water. Put it back on the flame. Bring it to boil and simmer for 2 to 3 minutes. You can proceed for making the seasoning.
To begin making the seasoning, place a Tadka Pan on medium heat. Add mustard oil and heat the mustard oil until smoky. Add cumin seeds, mustard seeds, nigella seeds and methi seeds to the pan. Allow them to crackle for few seconds.Add broken red chillies and fry for another few seconds.
Pour this tempering over the dal. Turn off the heat.