Mango Dal

Dal (Indian lentil stew) prepared with raw mango is an Andhra specialty. The mango takes the place of tomatoes, tamarind or lemon juice, and it imparts a delicate tartness and a wonderful raw mango flavor that goes really well with savory stews and dishes.

There are many ways to prepare this simple dish. As with most dals, you can either cook the lentils and then stir fry the other ingredients and then add them to the lentils, or you can take an easier, faster route and just cook most ingredients together, and then lightly season. This mango pappu makes an awesome comfort food at the end of a long day.

Ingredients (serves 4-6):

1. 1.5 cups uncooked toor dal / thuvaram paruppu / yellow lentils
2. 1.5 cups diced raw mango, unpeeled 
3. 1 small-medium red onion, finely chopped
4. 3 cloves of garlic, minced
5. 2 heaped teaspoons sambar powder
6. 1/2 teaspoon turmeric powder
7. salt, as needed
8. 1 tablespoon ghee / clarified butter
9. 1/2 teaspoon black mustard seeds
10. 1 teaspoon jeera / cumin seeds
11. 1/4 teaspoon hing / asafoetida
12. 1/4 teaspoon fenugreek seeds / vendhayam / methi seeds
13. 1-2 green chillies, chopped
14. 1/3 cup chopped coriander leaves / cilantro

Preparation:

1. Soak the toor dal in water for 30 minutes to 1 hour. 
2. In a pressure cooker, add diced raw mangoes, drained toor dal, garlic, and onion. Add enough water to cover everything. Add salt, turmeric powder and sambar power. Pressure cook for 2 whistles, reduce the heat to low and cook for another 10 minutes. Remove from heat. When the pressure settles, open the cooker and gently mix everything. 
3. Add more water if the dal is too thick and adjust for seasonings. 
4. Heat ghee in a small pan. When hot, add mustard seeds and wait for them to crackle. Add cumin seeds, hing, green chillies, and fenugreek seeds and fry for a few seconds. 
5. Add this seasoning to the dal and mix well. Garnish with cilantro and serve

A simple and hearty dal that's tangy, comforting, and filling.