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Mango Lentils

Mango Lentils

Based on 3 ratings
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Krupal Maddipati

Community member

"This is a south Indian staple of typically eaten with hot rice and ghee (fermented clarified butter)"
Difficulty
Medium 👍
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
150 g
Split pigeon peas (toor dal)
150 g
Raw Mango (medium tang)
15 g
Thai chili (medium spicy)
15 leaves
Curry Leaves (optional)
1 tsp
salt
½ tsp
Tumeric Paste (or powder)
½ tbsp
cumin seed
5
dried red chillies
½ tsp
black mustard seed
¼ tsp
Asafoetida (optional)
10 g
Fresh Ginger
  • Step 1/ 4

    Wash the toor dal with water in a colander until the water runs clear. Chop the raw Mango into medium sized cubes and the chillies into small pieces
    • 150 g Split pigeon peas (toor dal)
    • 150 g Raw Mango (medium tang)
    • 15 g Thai chili (medium spicy)
    • 15 leaves Curry Leaves (optional)
    • 1 tsp salt
    • ½ tsp Tumeric Paste (or powder)

    Wash the toor dal with water in a colander until the water runs clear. Chop the raw Mango into medium sized cubes and the chillies into small pieces

  • Step 2/ 4

    Add all the ingredients to a pressure cooker with 750ml of water and cook for 20 minutes

    Add all the ingredients to a pressure cooker with 750ml of water and cook for 20 minutes

  • Step 3/ 4

    Tempering - Take all the tempering ingredients and add these to medium hot oil in sequence mustard seeds, cumin, ginger, dry red chillies, asafoetida

    Tempering - Take all the tempering ingredients and add these to medium hot oil in sequence mustard seeds, cumin, ginger, dry red chillies, asafoetida

  • Step 4/ 4

    Serve with steaming white rice and ghee

    Serve with steaming white rice and ghee

  • Enjoy your meal!

    Mango Lentils

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