Raw mango is peeled and pressure cooked. Toor dal is pressure cooked and finished with cooked raw mango and dried tamarind leaves. Serve mango tamarind leaves dal with steamed rice or with roti.
Makes: around 4 Servings of Mango Tamarind Leaves Dal.
Toor Dal 1 Cup
Dried Tamarind Leaves 1/4 Cup
Raw Mango 1/2 of Big One
Green Chiles 2 – 4
Garlic 2 Cloves
Turmeric Powder a big Pinch
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove stems, wash and slice the green chiles.
Peel and roughly mash the garlic cloves.
Wash and keep aside dried tamarind leaves.
Peel and chop raw mango into small pieces.
Wash toor dal with water and strain it.
Pressure cook toor dal in 2 cups of water for around 3 whistles.
Pressure cook chopped mango and green chiles with few splashes of water at the same time in a separate vessel.
Heat oil in a small pan on medium heat, add garlic cloves and all talimpu ingredients in order.
When mustard seeds start spluttering, add cooked mango and green chiles and tamarind leaves.
Boil for a minutes, add cooked toor dal, turmeric powder and salt.
Boil the dal for couple of minutes and remove from heat.
Serve mango tamarind leaves dal with steamed rice or with roti.
Notes: Make sure to cook the mango well.
Suggestions: Dal wouldn’t cook further once mango is added. So make sure toor dal is cooked well before adding it to the mango.
Variations: You can also use fresh tamarind leaves in place of dried tamarind leaves.
Other Names: Mango Tamarind Leaves Dal, Chinta Chiguru Mamidikaya Kandi Pappu.