Paka Mango Moong Dal

In summers, lentils are usually cooked with raw mangoes but then why should the ripe ones be left out? This moong dal recipe with ripe mangoes is so simple and quick to make that it becomes an ideal summer recipe.

The paka (ripe) mango is used to flavor the moong dal and also adds a touch of sweetness to it. Planning to try out something different? This is the one for you.

Cooking with seasonal produce is an “in” thing these days. But that has been the norm in many cultures. I have seen it in my family for as far as I can remember.

This is a special dal recipe with ripe mangoes and all you need is some rice to go with it. That would be a meal in itself. A drizzle of ghee on top is all you need.

Click the link below for the video recipe:

Paka Mango Moong Dal                                          Serves 2 to 3

Ingredients:

Moong dal / Split green gram – ½ cup

Mangoes – 1 or 2

Coriander  leaves – a small bunch

Cumin seeds – ½ tsp

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Turmeric pdr – ¼ tsp heaped

Garam Masala pdr – ¼ tsp heaped

Star anise – 1

Cinnamon stick – 1 (inch long)

Green chili – 1

Lemon juice – 1 to 2 tblsp

Veg oil – 2 tblsp

Ghee – 1 tblsp

Salt – to taste

Method:

1.    Dry roast the lentils / moong dal till they turn a few shades darker. Keep the heat low while roasting and stir continuously.

2.    Wash the roasted lentils in water 2 to 3 times. Add the star anise and cinnamon and cook the lentil till done.

3.    Peel and chop the mangoes. You could use ½ cup to ¾ cups of small mango cubes for this recipe. Add more if you like.

4.    Chop up the coriander leaves.

5.    Heat the oil in a pan. Add in the cumin seeds. Once they stop spluttering, lower the heat. Add in the dry spices and a little water.

6.    Now, add in most of the mangoes. Reserve some for later. Cook the mangoes for a minute.

7.    Add in the green chili (whole or slit). Add in the cooked lentil next. Adjust the consistency by adding some water if required.

8.    Mix it up. Bring it to a boil. Once it starts boiling stir it from time to time and let it simmer for a few minutes. Mash up a few pieces of mango and mix well into the dal.

9.    Once the dal has thicken up slightly, add in the left over pieces of mango. And the chopped coriander. Season with salt. Mix it up. Turn off the heat.

10. Add in the lemon juice and mix well.

11. Drizzle some ghee on top and serve the mango dal with rice.

© Rinki’s Kitchen 2018