Saturday, April 9, 2011

Mango Moong Dal

With the Federal shutdown out of the way we can move on to other important things. Living in the shadow of the Nation's capital like we do a shutdown would paralyze a large portion of life around here. Memory of the last one not a distant memory and what it could do the personal life of a president still lingering another one was not very welcome.

If you live in the NE US and are starting a backyard garden, now is the time to start the seeds indoors. They will be ready to be transplanted outside end of May. If you are lucking to be living in the South (US) you are probably already well into your growing season.

Now to the recipe,
I had bought a raw mango hoping to make some mango pickle but it was not meant to be. So the next best thing was making dal out of it before it became completely unusable. I usually make sambhar with mango and drumstick but with the Andhra influence big I decided to make mango pappu (or mango dal). Toor dal can be used but I like the taste of moong dal and I was making a side dish for idli. Combined the method my mom uses to make breakfast sambhar for idli.



Mango Moong Dal Recipe
Ingredients
1. 1 cup of split moong dal (preferably without skin)
2. 1 cup of raw mangoes cut into small cubes (peel the skin if it is tough)
3 1 medium sized ripe tomato
4. 1/4 cup chopped onions
5. 4 slit green chilies or 1/2 tbsp sambhar powder
6. 1 tsp turmeric powder
7. seasonings: mustards seeds, cumin seeds and curry leaves
8. 1 tsp of oil and salt to taste
9. handful of chopped coriander leaves

Method
1. Pressure cook the moong, onion, tomato and mango with 2 cups of water, turmeric powder, sambhar powder(or green chilies) and few drops of sesame oil for 2 whistles, cool and mash it with a back of a spoon.
2. If the cooked dal is too thick add a cup more of water if required (or as much water as you'd like) and let it come to a boil (3-5 minutes)
3. Add salt and coriander leaves
4. In a small pan heat the oil add the cumin and mustard seeds followed by the curry leaves. Pour over the dal

Tastes good idlis or dosais but I bet it tastes good with rice as well.

9 comments:

  1. Hi first time on your blog - nice touch using mango - I made some mango kadi not too long ago as well. Just started my herb garden and the next two days are in the 80s I hear - good luck with your garden :)

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  2. Thanks for the reminder about starting seedlings indoors Indo!

    Mamatha

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  3. Tangy mango dal makes me drool..fingerlicking dal definitely..

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  4. dal looks delicious,..-)

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  5. That's quite a recipe, so many different elements to it. I made a mango and drumstick sambar (that's new to me) a while ago and ate samosas with it - I loved the combination.

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  6. I have been craving this for a while and am waiting to get some nice raw mango. I have to get my seedlings in order too :)

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  7. Looks delicious, Indo!

    I just started off mint, zucchini, methi. First timer. Have very little sunlight. Now to wait and see how much works out. :)

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  8. No gardening for me this time, (going to India for summer)except we got a fig tree!! lets see if it survives.

    Ah I feel like having some mango dal now. We do this kind with masoor dal it has been many years. Perfect when it gets hot.

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  9. I don't think I will get to grow anything this season. What did you start Indo ?

    I love Mango Dal, yours has a lot of things going, will try once I get raw ones.

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