Tangy Mango Dal Recipe
This tangy mango dal recipe is a perfect side dish to any curry. A delicious and creamy option that is best served over rice!
Servings 4 Servings
Calories 123kcal
Ingredients
- ½ cup yellow split pigeon peas
- 1 cup water
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 2 dry red chiles
- 1 tsp turmeric powder
- 2 tsp chili powder
- 2 tsp coriander powder
- 1 tsp ground cumin
- 1 tsp salt
- ¼ cup mango puree
- ¼ cup mango chopped
Instructions
- In a medium bowl, soak the yellow pigeon split peas in water for 20 minutes or until they increase in size and become tender.
- Once tender, pour into a stovetop pressure cooker and cook for 10 minutes or until softened, then set aside.
- In a small skillet, heat oil, mustard seeds, and red chile for 1 to 2 minutes until the seeds crackle.
- To the skillet add turmeric, chili powder, coriander, cumin, and salt. Stir and cook for 1 minute.
- Add the pureed mango and cook for 2 to 3 minutes, stirring regularly.
- Next, add in the cooked yellow peas and stir well.
- Taste and add salt to taste, then cook until it is the desired consistency. Add additional water to taste if needed.
- Serve with rice and topped with chopped mango pieces.
Notes
- Adjust the consistency of the dal as per your preference. If served with rice, it is recommended to make it a little watery so that it coats well with the rice.
- You can also adjust the quantity of raw mango puree added as per your taste.
Nutrition
Serving: 4Servings | Calories: 123kcal | Carbohydrates: 22g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 606mg | Potassium: 405mg | Fiber: 9g | Sugar: 5g | Vitamin A: 811IU | Vitamin C: 43mg | Calcium: 40mg | Iron: 3mg