Tuesday, March 26, 2013
Friday, March 15, 2013
Saturday, March 9, 2013
This is the season for raw mangoes and starting today, every week I shall post a raw mango recipe I make frequently in my house which my people love. So here is the first one.
Cooking oil : 3 tablespoons ( I use refined sun flower oil, you can use any oil of your choice )
Urad dal/ white lentil/ minapappu : 2 tablespoons
Jeera/ cumin seeds/ jeelakarra : 1 tablespoon
Rai/ mustard seeds/ avalu : 1 tablespoon
Asafoetida/ hing/ inguva : a pinch
Curry leaves/ kari patta/ karivepaku : 8-10 leaves
Green chillies/ hari mirch/ pachi merapakayalu : 2 long chillies cut into 1-inch pieces
Raw mango/ kacha aam/ mamidikaya : 1 medium-sized, peeled and cut into pieces
Toor dal/ pigeon pea/ kandipappu : 1 small tea cup measure
Haldi/ turmeric/ pasupu : 1 teaspoon
Lal mirch/ red chilly powder/ karam : 2 teaspoons or according to your taste
Salt/ namak/ uppu : 2 tablespoons or according to your taste
Cook toor dal in a pressure cooker by adding enough water ( for one measure dal, add 2 measures of water ) for 4-5 whistles. Remove from the cooker after it is cooled and mash it and keep aside ( dal would have cooked soft already. All you need to do is mix well so that it becomes a thick paste ). If there is any extra water in the cooked dal, drain it and keep the water aside. You can use the water to make rasam or you could just use it in this recipe itself.
Heat oil in a wok or kadai or pan. To it add asafoetida, urad dal, jeera, rai in that order.
Once the dal turns golden brown, add curry leaves and green chillies and fry them till the leaves turn dark in colour.
Now add the cut raw mango pieces and mix well. You can also add the mango seed. I have used that to make liquid. So you won't find it in these pictures. Will share the recipe for the liquid / charu made with raw mango next week.
Add turmeric and salt ( I added only 1 teaspoon of salt at this point, only to make the mango soft ) and mix well.
Add water to the mixture. You could add the extra water you got from cooking the lentils. It will enhance the taste. Cover and cook till the mangoes are cooked soft enough to mash at the touch of the ladle.
You can see in the below picture the mango pieces are cooked soft. At this point add the cooked dal and mix well.
To this add chilly powder, little more salt if you think the salt is less and mix well. Cover and cook for a minute.
Your dal is ready to be served.
This dal should be eaten with rice and raw onions and green chillies ( your preference ) or you could use challa mirapakayalu/ oora mirapakayalu/ majjiga mirapakayalu/ sun-dried chillies or you could also have it with vadiyalu.
Hope you liked the recipe. Let me know if you liked it. Leave a comment below.