Mango Dal

Ingredients:

• Raw mango- 1 medium
• Tur dal- 200 gms (Split pigeon peas)
• Garlic cloves- 4-6
• Mustard seeds- 1/2 tsp
• Methi seeds- 1/4 tsp (Fenugreek seeds)
• Jeers- 1/2 tsp (Cumin seeds)
• Green chilies split- 3
• Dry red chilies- 4-5 broken pieces
• Curry Leaves- 6
• Hing- 1/4 tsp (Asafoetida)
• Turmeric powder-1/4 tsp
• Salt- 1 tsp (as per taste)

Method:

1. Dry roast tur dal till they change color.
2. Cook in a dish by adding a glass of water. The dal should not be overcooked.
3. Peel the skin of the mango and cut it into pieces. 
4. Add the pieces to the boiling dal, stir, cover with lid. Let it cook for 7-10 minutes. The mango should be cooked but still firm to look at.
5. At this stage add turmeric powder and slat. Mix well and let it cook in simmer. 
6. Then prepare tempering in another pan with oil, mustard seeds, jeera, methi seeds, hing and dry red chilli. Once the mustard seeds splatter and change color add green chilli and curry leaves. 
7. Turn of the heat and let the green chilies soften. 
8. Add this tempering to the dal and let it cook for another 5 minutes. 
9. Once the liquid evaporates and the dal is in semi liquid state, turn of the heat.
10. Transfer into a serving bowl and serve hot with plain rice or roti or puri or jonnaroti. 

Tips:

1. The dal can be cooked along with the mango pieces and some water in a small cooker directly for 3 whistles. 
2. Tempering can be added at the last stage and cooked again for 3 minutes. 
3. This dal when eaten with rice tastes best with papad or fried curd chilies.