Raw Mango Dal

Summer is here and raw mangoes have flooded the market. So I thought of making hay (or should I say Mango Dal) while the sun shines. Since mangoes are seasonal, we do not get a chance to cook this dish everyday. But preparing it is quite simple. Moreover, the dish breaks the monotony of having regular Dal and makes for a refreshing change.

Ingredients:

1. Raw Mango - 1 (Peeled and chopped into 1 cm cubes. You can retain the peel if you wish to)
2. Toor Dal - 1 cup
3. Garlic - 5-6 pods (chopped finely)
4. Ginger - 1 inch piece (chopped finely)
5. Red chilies - 4-5 (broken into halves)
6. Turmeric powder - 1/2 tsp.
7. Salt - to taste
8. Mustard - 1 tsp.
9. Oil - 1 tbsp.

Procedure:

1. Cook Dal ( with water) and the raw mango cubes separately. I used the cooker to cook the Dal and microwaved the raw mango at maximum for 2 minutes. Mash the Dal completely.
2. In a pan, heat oil. Season with mustard seeds. when they splutter, add the ginger, garlic and red chillies. Saute for a few seconds.
3. Add the raw mango and salt and turmeric and saute for 2-3 minutes.
4. Add the mashed Dal and a little water if required. Let it boil for around 5 minutes till the raw Dal smell is gone.
5. Switch off the stove and serve with hot rice and papad.

Dill Dal

Ingredients:

1. Dill leaves ( Sabbassige soppu) ( cleaned, chopped finely) - 1 cup
2. Toor Dal - 3/4 cup.
3. Onions - 2 medium sized
4. Turmeric powder - 1/4 tsp.
5. Salt - as per taste
6. Jeera - 1 tsp.
7. Oil/Ghee - 1 tbsp.

Procedure:

1. Cook Toor Dal in a pressure cooker and mash it.
2. Heat oi/ghee in a kadai, season with jeera and add onions. Fry till onions turn translucent.
3. Add the dill leaves and saute for two minutes on low flame.
4. Add the mashed Toor Dal , turmeric powder and salt.Add water if required.
5. Cook till the dal starts boiling and remove from flame.
6. Serve with rice.

Green Moong Dal

Ingredients:

1. Green Moong - 1 cup, soaked for 5-6 hours.
2. Garlic - 5-6 pods, sliced,
3. Onion - 2 medium sized, chopped finely.
4. Green chillies - 2 slit lengthwise.
5. Jeera - 1 tsp.
6. Mustard - 1 tsp.
7. Turmeric powder - 1/4 tsp.
8. Salt - as per taste
9. Coriander leaves - for garnishing
10. Oil - 1 tbsp.

Procedure:

1. Cook soaked green moong in a pressure cooker till it is slightly over-cooked. Do not drain the water.
2. Heat oil in a kadai and season with mustard and jeera.
3. Add the green chillies, chopped onion and garlic and fry lightly.
4. Add the boiled green moong ( along with the water), turmeric powder and mash well till it looks like a homogeneuous gravy. Add salt.
5. When it starts boiling, add coriander leaves and remove from flame.
6. Serve with rotis or rice.