Mango Dal | Manga Vendaiyam Paruppu | Raw Mango Curry Recipe

Mango Dal have you ever tried it? Its absolutely delicious and it was my first time that I ever tasted it and I cannot stop raving about it because Amma made this yumm dal for me when I visited her a while ago. I really wonder how she does magic to food.. I know all our mothers are great cooks, they perfect recipes and their recipes taste the same every time they make them right? If you are food blogger I have this one question to you, do you only post recipes that are a favourite at home? or your trails too? just curious you know :P

MANGO DAL RECIPE

Recipe Source ~ Amma

Prep & cook time ~ 20 mins

Serving suggestion ~ white rice, appalam and veg stirfry

Ingredients:         
                                                                

Thoor dal - 1 cup                                                      

Raw mango - 1 small(cut into small pieces)                    

Methi leaves - 2 small bunches(cleaned & cut)               

Onion, big - 1 no, sliced                                                      

Tomatoes- 2 cut into cubes                                    

Green chillies - 3 slit                                                       

Garlic & ginger - 1 tbl sp (slightly crushed)                       

Turmeric powder -1 tsp

Jeera/ cumin powder-1 tsp

Salt to taste

To Temper

Oil - 3 tsp
Methi seeds - 1/2 tsp
Urad dal - 1/2 tsp
Jeera - 1/2 tsp
Hing/ Asfodetia -  2 pinches
Curry leaves - 4-5 

coriander leaves cut 2 tbl sp. for garnishing.

Method

• In a pressure cooker put all the ingredients, add 2 cups of water and cook for 5 whistles or for 10 mts. Let the pressure gradually settle 
• Remove from stove, mash well using a wooden laddle. Add hot water to required consistency or make it bit thin
• Check for spice and salt and adjust accordingly.
• Do the tadka and add to the dal. Garnish with coriander leaves.

Cooks Wisdom

- You can garnish with come raw mango pieces 
- Serve hot with white rice and may be top with some ghee for additional flavor
- You can also skip methi leaves for this dal
- Amma used small methi leaves so they almost disappeared in the curry