Recently, in the preparation of my dal tadka I added raw mango and and the dal tasted wonderful. If you love mango then you'll also like raw mango additions to kuzhambu, sambar, mor kuzhambu and rasam where they act as a souring agent.
If you prefer the raw mango to integrate well into the dal giving a strong sour taste, then you can peel the mango, cut into small chunks and pressure cook along with dal. But I cut them into big chunky slices and added to the dal while final simmering. This way the mango doesn't disintegrate much and you can have the taste of mango slices. Also cut them along with the seed fiber so that the mango retains its shape well.
Accompany this raw mango dal with basmati rice and papad. It is simple, homely and heavenly!
Ingredients
To cook dal
1/3 cup masoor dal
Pinch of turmeric and hing
1 small onion
1 small tomato
Few drumstick pieces
For tadka
2 tbs ghee
1 ts mustard seed, 1/2 ts urad dal
1 ts cumin seed
3 green chillies (slit opened)
1/4 ts hing
1/4 ts tumeric powder
Few curry leaves
Others
Half raw mango (cut in big chunky slices)
Few coriander leaves
1/2 ts amchur powder
Preparation
- Pressure cook dal with little turmeric, hing, onion, tomato, drumstick pieces and a cup of water.
- Heat ghee in a small pan and prepare the tadka with mustard seed, urad dal, cumin seed, green chillies, hing, turmeric powder and curry leaves.
- Add the tadka to the cooked dal. Add more water if necessary.
- Add enough salt. Mix well and give it a good boil.
- Add the mango slices, amchur powder and coriander leaves.
- Then simmer the dal for 5-10 minutes for the mango to get cooked and for all the flavors to integrate well. The mango should be cooked soft but not be mushy.
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