Green Mango Dal is a simple variation to a basic dal (wikipedia) that adds Green Mangoes for flavor and sourness. If you can make a basic dal recipe, you can make this one. Let’s recap a basic dal recipe – rinse and soak the dal to re-hydrate it, cook it by boiling and then season with fresh ingredients and spices to adjust the flavor and taste. The most common spices added are Mustard Seeds, Cumin Seeds, Curry Leaves (read about the Curry Tree on Wikipedia), Turmeric Powder and Red Chili Powder. Add ingredients to sweeten the dal such as Sugar, Honey or Jaggery (Sugarcane Molasses) or to make it sour such as Tamarind juice/paste, Lemon juice, Dried Mango Powder or Green Mangoes.
Legumes are the perfect canvas for getting creative with spices. You can cook delicious dals with various combinations of these spices and ingredients, so don’t be beholden to a recipe and make your own dal. Here’s my take on a sour dal with Green Mangoes using my favorite legume – Split Pigeon Peas (Toor Dal).
Green Mangos
Preparation time: 15 minutes
Cooking time: 60 minutes
Servings: Around 6
Ingredients
1 cup Split Pigeon Peas (Toor Dal)
1 whole Green Mango
1 tbsp Minced Garlic
Pinch of Asafetida
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
2 sprigs Curry Leaves
1.5 tsp Salt (to taste)
1-2 tbsp Oil
Preparation
Peel the mango and grate the flesh; save any juices that ooze out while grating.
Grated Green Mango
Cooking Green Mango Dal
Step 1
Rinse and soak the Toor Dal for about 45 minutes. After soaking, drain the soaking water and boil the Toor Dal in 6 cups of water with 1 tsp Salt for about 30-45 minutes, or until it is soft and mashes easily. TIP: Adding the Salt to the Toor Dal while boiling, reduces the total cooking time.
Soaked and drained Toor Dal
Toor Dal boiled until it can be easily mashed
Step 2
Add the grated Green Mango to the pot, mix, and continue simmering on low for another 5 minutes.
Step 3
Heat about 1.5 tbsp Oil on medium heat in a heavy-bottomed pot and add the Cumin Seeds and Mustard Seeds.
Step 4
When the seeds start to sizzle and crackle add the Curry Leaves, Minced Garlic, and Asafetida. Lower the heat to prevent the Cumin Seeds from burning, mix and fry for about a minute until the Garlic browns.
Step 5
Pour in the boiled Toor Dal mixed with the grated Green Mango in to the pot.
Step 6
Mix the oil and spices well with the Dal and Green Mango Dal is ready! Enjoy with boiled rice or eat it plain.
Curry on!
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