Mango Dal Tadka

Ingredients

• 1 cup of mixed pulses including pigeon peas tuvar dal, bengal gram (chana dal), black gram (urad dal), pink lentil (masoor dal) and green gram (moong dal), soaked for 2-3 hours
• 1 semi-ripe mango peeled and diced
• 1 raw mango peeled and diced
• 1 tbsp ghee
• 1⁄2 tsp ground turmeric haldi
• 1⁄2 tsp green chilli paste
• 1⁄4 tsp red chilli powder
• 1⁄2 tsp ground coriander dhania
• 1 tsp cumin powder jeera
• 1 tsp salt
• 2 tbsp oil
• 1-2 dried red chillies
• 1 tsp mustard seeds rai
• 1⁄2 asafoetida hing
• 3-4 curry leaves
• garam masala to taste
• water

Instructions

1. In a pressure cooker, add ghee, turmeric powder, green chilli paste, red chilli powder, coriander, 1⁄2 tsp cumin powder and salt. Stir the mixture on low flame.
2. Add diced raw mango, soaked mixed dals and diced semi-ripe mango. Keep stirring on medium flame.
3. Place the lid and heat it up to 3 to 4 whistles.
4. In a separate pan, prepare the seasoning (tadka) by heating oil and adding dried red chillies. Once the oil is hot enough add mustard seeds, 1⁄2 tsp cumin powder, asafoetida and curry leaves.
5. Once the pressure cooker cools down, add water to achieve desired consistency. Add garam masala and stir it.
6. Add seasoning to this mixture and stir properly.
7. Garnish the dal with diced pieces of mango and serve with hot chapattis or rice.

Recipe Notes