Tuesday, April 28, 2009

Raw Mango Dal


Sour Raw Mango - 2 medium sized
Green Chillies - 5
Turmeric Powder - 1/4 tsp
Toor Dal /Split Pigeon Peas  - 3/4 cup
Curry Leaves - 4

For Seasoning:

Oil - 1 tsp
Mustard seeds - 1 tsp
Cumin Seeds - 1/4 tsp
Dry Red Chillies - 3, cut into pieces
Curry Leaves - 5
Asafoetida - 1/8 tsp
Salt to taste


  1. Peel, pit and cut mangoes into small pieces. 
  2. Slice the green chillies.
  3. Dry roast toor dal until slightly brown. This avoids dal from getting mushy. If you prefer mashed dal, avoid dry roasting.

  4. Wash and pressure cook toor dal with just enough water.
  5. In a heavy bottomed pan, take mango pieces, 4 curry leaves, turmeric powder and slit green chillies.
    Add a little water and cook till mangoes become soft.
  6. Add salt and cook on low for 5-10 minutes.
  7. Add cooked dal and mix well.
  8. Let it cook on medium flame for 5mins. Keep stirring frequently to avoid charing.
  9. In another pan, heat oil, add mustard seeds, cumin seeds, dry red chillies and  curry leaves.
  10. When mustard seeds start to splutter, add asafoetida and season it on dal.
  11. Serve hot with rice.
  1. Increase or decrease the amount of raw mango depending on the sourness you like. 
  2. You can replace toor dal with split moong dal. Follow the same procedure as above.


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