Summer is the season for mangoes. Growing in India I always look forward for summer. Summer means meeting relatives, having fun playing with cousins, helping mom and aunts for making pickles etc. If I start listing I cannot finish this post even in a week time.
Today I am talking about one of the irresistible recipe Mango dal(Raw mango lentil soup).
1 Raw mango (should be sour)
1 cup Toor dal/yellow pigeon pea
3 to 4 green chilies (increase or decrease as per your spice level) Slit length wise
pinch of turmeric
Salt as per your taste
1 tsp mustard seeds
1tsp cumin seeds
3-4 curry leaves
3 red chilies
pinch of hing(asafoetida)
Cook dal(using 1:2 ratio of lentil to water) in pressure cooker and keep it aside.
Peel the skin of mango using a peeler. Cut into small cubes and cook them along with green chilies and turmeric and keep it aside.
In a saucepan heat oil. Once oil is hot add mustard seeds, cumin seeds, red chilies, curry leaves and hing. Once mustard seeds splutters add cooked mango cubes, dal(lentil) and salt. Mix well and cook for 6 to 8 mts till lentils are completely cooked in mango flavor(if dal is too thick you can add little bit water). Taste and adjust spices and remove it from stove.
Delicious healthy mango dal is ready to be served.