Khatti Ambia Masoor

Posted

May 19, 2015


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image Rustic KHATTI AMBIA MASOOR!
A delicious use for raw mango seeds and an absolute hit at the dinner table, the slow simmered dal is wonderfully aromatic with subtle raw mango flavor! 🙂
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You will need…
1 cup masoor washed and pressure cooked for 3-4 whistles with 4 cups water, some salt and 1/2 a tsp of haldi till cooked through…but not mushy. The dal grain should be still whole.
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3-4 raw mango seeds from baby mangoes.
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2 tsp of chopped garlic, a tsp of jeera, 1/2 tsp red chilli pwdr and 2-3 whole red chillies.
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Method:
Transfer the pressure cooked Masoor to a heavy bottomed pot (I used my crockpot). Add the raw mango seeds to the dal.
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Now simmer on medium low heat till the dal becomes a rich creamy texture and the mango seeds infuse the dal with their aroma and flavor.
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Scoop out the seeds and discard.
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Add tadka just before serving…and enjoy garma garam with Roti/Chawal.
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For making tadka for Dal…
Heat 2 tsp of ghee, add hing, jeera, khadi lal mirch, chopped garlic and lastly red chili powder.
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