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Mangaa Paruppu (mango lentil) (mango dal)

September 8, 2011


Ingredients and Method:

Take 250 gm of tuar dal and rinse it well in water. Sprinkle turmeric powder, add water and keep aside in a pressure cooker. Add cubed raw (kacha-unripe) mangoes to this dal. Add 5-6 garlic cloves, a sliced green chilli to the same. Onion is an option that i avoided today. Pressure cook all until 1 whistle but not more than that. This way, the dal is done and mango is cooked but the individual mango pieces are still visible and not totally dissolved. Mash the dal with a table spoon.
For sauting: add 1-2 de-seeded & torn red chillies, curry leaves, 1-2 crushed garlic cloves, asafoetida, mustard seeds and jeera both a tsp to little oil and heat the same. wait for spluttering. add this sauteed ingredients to the cooked mango-dal with salt. garnish with freshly washed coriander.

Very tasty, yummy and a bit tangy and piping=hot Mangaa Paruppu (mango dal) is ready to serve now. Can be had with rice, parathas, naans anything.

This recipe is most useful when the mango season just arrives when u get mostly kacha mangoes only and not good ripe ones. similarly. is best when the season is ending. we can buy and store upto a dozen unripe kacha mangoes for over 2 months in our fridge (provided there is no POWER-CUT!) and make use of the same after the season ends. Goes very well with rice especially. Mango-dal rice with colacasia roast is our lunch today that my son is right now relishing and eating! Will keep the left-over mango=dal for chappathis at night (as subzi). (but not enough – got to make something else in addition) I have made over 500 gms of mango-dal today but it shows somehow very less in volume in this pic.


From → Vegetarian

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