Kacche Aam Aur Lehsun Ki Dal Recipe -Curried Lentils With Mango & Garlic
A delicious tangy North India style dal made with raw mangoes and toor dal flavoured with a ghee tadka of cumin, hing and garlic. Serve it with phulkas and steamed rice for a delicious lunch.
The Kacche Aam Aur Lehsun Ki Dal Recipe is wholesome delicious dal that is packed with flavors of roasted garlic and grated raw mangoes. You must try this Mango Dal during summers when mangoes are in full season. Lots of recipes are made using raw mangoes and they not only taste great but are good for you.
Did You know: Raw mangoes are extremely good to be had during summers as it protects from intense heat and dehydration. High in Vitamin C it helps boost your immunity and also is good or the stomach.
Here are more dal recipes for you to try:
- 1 cup Arhar dal (Split Toor Dal)
- 1 Mango (Raw) , cut into 1 inch pieces
- 1 Tomato , finely chopped
- 1 Green Chilli , slit
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 2 1/2 cups Water Ingredients for Seasoning
- 1 tablespoon Ghee
- 4 cloves Garlic , thinly sliced
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon SSP Asafoetida (Hing)
- 1/4 teaspoon Kashmiri Red Chilli Powder
- 2 Dry Red Chillies
- Coriander (Dhania) Leaves , small bunch, chopped
How to make Kacche Aam Aur Lehsun Ki Dal Recipe -Curried Lentils With Mango & Garlic
To begin making the Kacche Aam Aur Lehsun Ki Dal Recipe, first clean and wash the toor dal.
Add the washed toor dal into pressure cooker along with raw mangoes, tomatoes, green chillies. turmeric powder, salt to taste and 2 1/2 cups of water.
Cover the pressure cooker and pressure cook for 4 whistles and turn off the heat.
Allow the pressure to release naturally and open the pressure cooker.
Now stir in chopped coriander leaves to the Kacche Aam Ki Dal, check the salt and spice levels and adjust to suit your taste. You can adjust the consistency of the dal by adding more water if required.
Transfer the dal to a serving bowl.
The next step is to make the tadka for the dal. Heat the ghee in a small tadka pan on medium heat.
Once the ghee is hot add cumin seeds, dry red chilies and garlic and saute for few seconds till the garlic starts to brown.
Once done add asafoetida and red chili powder into the hot ghee mixture and stir and immediately turn off the heat.
Spoon this tadka over the Kacche Aam Ki Dal and serve.