Mango Lentils

Based on 3 ratings

Krupal Maddipati

Community Member

“This is a south Indian staple of typically eaten with hot rice and ghee (fermented clarified butter)”

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
dried red chillies
½ tsp black mustard seed
¼ tsp Asafoetida (optional)
10 g Fresh Ginger
Metric
Imperial
  • 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