Dal and Green Mango Curry

Dal and Green Mango Curry

Tart, green mangoes available in summer uplift the rather bland dal to give it a nice tingly, refreshing twist. This recipe hardly takes any time, thus saving you from a lot of discomfort near a hot stove. Chana dal or moong dal can also be used in place of arhar dal in this recipe.

Preparation and cooking time : 30 minutes
Serves 4 persons

Ingredients

1. Red gram/Arhar Dal - 3/4 cup
2. Tart green mango - 1/2 cup (peeled and chopped medium sized pieces)
3. Onion - 1/2 cup (sliced)
4. Green chillies - 3 or 4 (slit)
5. Turmeric - 1/2 tsp
6. Curry leaves from 2 fresh sprigs
7. Oil - 1 to 2 tsp
8. Mustard seeds - 1/4 tsp
9. Cumin seeds - 1/4 tsp
10. Salt - to taste
11. Water - 1 1/2 cups

Method

Dal, sliced green mango, onions, green chillies and curry leaves

Pick and wash the dal. Put dal, mango and onions with water in a pressure cooker. Cook for only 2 whistles, not any more. Add the turmeric and salt and boil again till it is a little more thick.** In a small kadai or tempering pan, heat the oil and add the mustard and cumin seeds. When the seeds splutter, add the green chillies and the curry leaves. Saute for 10 seconds and add the tempering to the dal. Stir the dal well and shut the vessel for a couple of minutes so that the flavours mingle well. Open and serve hot with rice or roti.

**For those who like coconut in their curries, it is to be noted that a paste, of 2 or 3 tablespoons of fresh grated coconut ground with a quarter teaspoon of cumin seeds and a green chilli or two, added to the boiling dal before tempering improves the flavour.