Raw Mango & Spinach Dal
(from Nandini’s recipe box)
Source: http://www.monsoonspice.com/2007/06/raw-mango-spinach-dal.html
Categories: daal
Ingredients
- 1 cup Raw Mango, diced into 1 cm cubes
- 2 cups Spinach, finely chopped
- 1 large Tomato, finely chopped
- 1 small Onion, finely chopped
- 1/2 cup Masoor Dal/Red Lentils
- 1/2 cup Split Moong Dal
- 1/2 cup Split Channa Dal
- 1/2 tsp Turmeric Powder
- 1/2 inch Ginger, crushed
- 1/2 tbsp Jaggary
- 3-4 Green Chillies, slit
- 1/2 tsp Jeera/Cumin Seeds
- 1/2 tsp Coriander Powder
- 2-3 tbsp Coriander Leaves, finely chopped
- 1-2 tbsp Fresh Lime/Lemon Juice (optional, use them if the mangoes are not sour)
- 1 tbsp Oil/Ghee
- Salt to taste
- For Tempering:
- 1 tsp Jeera/Cumin Seeds
- 1 tsp Mustard seeds
- 1-2 Dry Red Chilli
- Few Curry Leaves
- 1/4 tsp Hing/Asafoetida
- 1/2 tbsp Ghee/Oil
Directions
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Wash all three dals in water and add about 2½ cups of water.
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Cook these dals in a pressure cooker with turmeric powder and few drop of oil for about 10 minutes or one whistle.
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Cool the cooker before opening the lid.
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Heat oil in a heavy bottomed pan and add chopped onion.
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Sauté the onion till it turns transparent for about 2 minutes and add slit chilli, crushed ginger, cumin and coriander powder.
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Sauté it in a medium flame for a minute till nice aroma comes and then add finely chopped tomatoes, cooked dal, spinach and about 2 cups of water. Adjust the amount of water based on the consistency of dal.
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Cook this on a medium flame for 5 minutes until the spinach leaves are half cooked.
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Now add diced mangoes, jaggary and salt to taste and cover and cook for another 5-10 minutes till the mangoes become tender and all flavours blend well.
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Just before switching off the gas, add chopped coriander leaves and lime/lemon juice. Omit lime/lemon juice if the mangoes are sour.
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In a tadka pan, heat oil and add jeera, mustard, red chilli, hing and curry leaves.
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When mustard starts to pop and splutter transfer this to dal and mix well.
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Serve this hot and delicious mango-spinach dal with Chapatti or with Jeera Rice or with plain rice and papad.