Raw Mango wali Dal

DAL the term used for dry split pulses in Indian subcontinent is the most important staple food in south asian countries and MANGO being native to South Asia, cultivated from thousands of years in this region, gives ample amount of scope in culinary exploration.

Mango being so VERSATILE is one among few popular fruits which can be used both in raw as well as ripe form. So much to explore the tropical fruit from making sweet desserts to savory dishes.

Today i would like to share a sour and sweet version of RAW MANGO DAL which is a twist in flavor when compared to a regular dal.

I had tried this dal in one of  the South Indian restaurant and i loved the tangy flavors, I couldn't help in trying it out.

There are numerous ways of making a Raw mango dal, and here's one of the way of doing it, this recipe shows how to make a Raw Mango khatti meethi ( Sweet and Sour ) version in Electric Pressure Cooker

Making RAW MANGO DAL in one pot Electric Pressure Cooker :

1. Soak dal for 15-20 mins in plain water, after 20 mins drain out the water.

2. Heat oil in the inner pot of Electric Pressure Cooker.

 

3. Add mustard seeds allow it to splutter, then add cumin seeds, let it sizzle a bit.

 

4. Add whole red chilies, split green chilies, asafoetida, curry leaves, saute it for a while, then add turmeric powder in oil.

5. Add finely chopped onions, saute it. Add some salt to onions and saute until they turn soft and translucent.

6. Add grated ginger and garlic, saute it for a while until well combined with onions.

7. Add finely chopped coriander leaves in onion mixture, give it a quick stir.

8. Add finely chopped tomatoes, saute it until it turns soft.

 

9. At this point add chopped Raw Mango pieces, saute them until well blended with the mixture. Add JAGGERY to the mixture, saute it for a while.

10. Add half cup of water to the Mango-Onion mixture, close the lid of the Electric Pressure Cooker.

11. Pressure cook on high for 2 mins and perform quick release by moving the valve to venting mode. OPEN the lid when the pressure indicator valve settles down

12. Add split Pigeon Peas / Toor Dal, coriander/dhania powder, kitchen King / garam masala, stir it together. Add water, also salt to taste.Close the lid.

You can use Kitchen King Masala or Garam Masala per your preference. I used Kitchen King Masala

13. Pressure cook on high for 5 mins and let the pressure release by self, watch for pressure level indicator to drop

14. Add ghee to dal, the delicious Sweet and Tangy dal is ready to serve with hot rice.

Some useful tips :

• Soaking Split Pigeon Peas (Toor dal ) prior to cooking helps quick cooking of lentils with better digestion, the outer shell of lentils contains anti-nutrients, which interfere in process of digestion, soaking them in water neutralizes these anti-nutrients.
• The sodium in salt helps bring out moisture from onions, it will help to cook and roast the onions faster without additional oil.
• Adding fresh Coriander/Cilantro leaves directly to onion mixture enhances the flavor of leaves , resulting in robust better coriander taste in finished dal.
• Cooking raw mango in its own juices along with spices, jaggery and litte water before adding to dal enhances the tangy mango flavor reducing the raw flavors of mango.

Raw Mango Dal or Kairi Dal gives a unique flavor to the regular dal, the combination of kairi and jaggery adds the sweet and sour element to dal. 

Makes a delicious one pot meal for busy weekdays/ holiday weekends anytime.

Author : Shilpa Nimbalkar for Food Canopy

Cuisine : Indian

Course : Main

Method : Electric Pressure Cooker

Prep Time : 20 mins

Cook Time : 10 mins

Servings : 6

(1 cup = 250 ml )

Core Ingredients :

Raw Mango/Kairi = 1 medium sized chopped into cubes

Split Pigeon Peas/Toor dal = 1 cup

Red Onion = 1 medium finely chopped

Tomato = 1 medium finely chopped

Cillantro/Coriander = few sprigs/handful finely chopped

Ginger = 1/2 inch grated

Garlic = 1 clove crushed or grated

Cooking oil = 2 - 3 tablespoons

Salt to taste

Spices :

Mustard seeds = 1 teaspoon

Cumin seeds = 1 teaspoon

Dry Red chilies = 2 whole pieces

Fresh Green chilies = 2 whole slit

Asafoetida powder = 1/2 teaspoon

Turmeric powder = 1 teaspoon

Curry leaves = 4 to 8 pieces

Jaggery = 2 tablespoons

Ready to use spices :

Coriander powder = 2 teaspoons

Kitchen King masala/Garam masala = 1 teaspoon

Ghee : 1 to 2 teaspoons 

Water :

1/2 cup water for cooking Raw Mango pieces

2 cups water for cooking dal mixture

INSTRUCTIONS :

1. Soak dal for 15-20 mins in plain water, after 20 mins drain out the water.

2. Heat oil in the inner pot of Electric Pressure Cooker.

3. Add mustard seeds allow it to splutter, then add cumin seeds, let it sizzle a bit.

4. Add whole red chilies, split green chilies, asafoetida, curry leaves, saute it for a while, then add turmeric powder in oil.

5. Add finely chopped onions, saute it. Add some salt to onions and saute until they turn soft and translucent.

6. Add grated ginger and garlic, saute it for a while until well combined with onions.

7. Add finely chopped coriander leaves in onion mixture, give it a quick stir.

8. Add finely chopped tomatoes, saute it until it turns soft.

9. At this point add chopped Raw Mango pieces, saute them until well blended with the mixture. Add JAGGERY to the mixture, saute it for a while.

10. Add half cup of water to the Mango-Onion mixture, close the lid of the Electric Pressure Cooker.

11. Pressure cook on high for 2 mins and let it quick release. OPEN the lid

12. Add split Pigeon Peas / Toor Dal, coriander/dhania powder, also kitchen King / garam masala, stir it together. Add water, also salt to taste.Close the lid

13. Pressure cook on high for 5 mins and let it self release.

12. Add ghee to dal, the delicious Sweet and Tangy dal is ready to serve with hot rice.