Mango Lentils

Step 1/4

• 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

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

Step 4/4

Serve with steaming white rice and ghee

Enjoy your meal!