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! 🙂
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.
3-4 raw mango seeds from baby mangoes.
2 tsp of chopped garlic, a tsp of jeera, 1/2 tsp red chilli pwdr and 2-3 whole red chillies.
Method:
Transfer the pressure cooked Masoor to a heavy bottomed pot (I used my crockpot). Add the raw mango seeds to the dal.
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.
Scoop out the seeds and discard.
Add tadka just before serving…and enjoy garma garam with Roti/Chawal.
For making tadka for Dal…
Heat 2 tsp of ghee, add hing, jeera, khadi lal mirch, chopped garlic and lastly red chili powder.
