#AAM26 It is mango season and this dal cannot be made!! Raw mango is cooked with arhar dal, masoor dal or moong dal. It is prepared in different ways in all the states of our country. It is also fried and prepared in a satvik way. It is our favorite summer dal since childhood. Here it is prepared without onion and garlic, the recipe of which I am sharing.
Wash the lentils and soak them for 20 minutes before cooking.
Now put the lentils in a pressure cooker and add 3 bowls of water.
Add grated mango, jaggery, salt, red chili powder, coriander chili, ginger paste, turmeric powder, asafoetida, and ghee. Cover and cook on low flame for 3 to 4 minutes after 1 whistle.
For the tempering, heat ghee in a pan. Add cumin seeds, mustard seeds, and fenugreek seeds and fry them well. Add curry leaves and red chilies. Turn off the heat and add red chili powder and kasuri methi. Once the cooker cools down, stir the lentils thoroughly with a churner or mortar and pestle.
Return the lentils to the flame. Adjust the consistency of the lentils to your liking. Add the tempering, cover, and bring to a boil. Serve with hot rice or roti.
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