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

  1. Wash all three dals in water and add about 2½ cups of water.

  2. Cook these dals in a pressure cooker with turmeric powder and few drop of oil for about 10 minutes or one whistle.

  3. Cool the cooker before opening the lid.

  4. Heat oil in a heavy bottomed pan and add chopped onion.

  5. Sauté the onion till it turns transparent for about 2 minutes and add slit chilli, crushed ginger, cumin and coriander powder.

  6. 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.

  7. Cook this on a medium flame for 5 minutes until the spinach leaves are half cooked.

  8. 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.

  9. Just before switching off the gas, add chopped coriander leaves and lime/lemon juice. Omit lime/lemon juice if the mangoes are sour.

  10. In a tadka pan, heat oil and add jeera, mustard, red chilli, hing and curry leaves.

  11. When mustard starts to pop and splutter transfer this to dal and mix well.

  12. Serve this hot and delicious mango-spinach dal with Chapatti or with Jeera Rice or with plain rice and papad.

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