-
First step is to soak and cook the dal.
-
Soak 1/2 cup of toor dal (after washing thoroughly) in water for about 20-30 minutes. This step is optional, but helps in hastening the cooking process and aids in digestion too.
-
Pressure cook dal with plenty of water in a stove top pressure cooker (for 2-3 whistles) or Instant Pot (for 5 minutes).
-
Once cooked, mash slightly. You can either make a smooth dal mixture or leave it slightly coarse for a lovely dal like texture!
-
Add 1/4 teaspoon haldi or turmeric powder and a dash of black pepper powder along with 2 slit green chilies. Mix well.
-
If cooking mango separately, peel mangoes, chop and cook in water until just cooked but not mushy! The cooking time depends upon the quality of the mango. Some cook fast and some need a bit more time.
-
Add the cooked raw mango to the pressure cooked dal. Gently stir and add salt to taste.
-
Bring to a boil on medium heat and once it comes to a boil, lower the heat and simmer 3-4 minutes.
-
While the dal is simmering, prepare the final tadka or tempering... the oomph factor in any Indian dish/curry/dal etc.
-
In a small saucepan, add 2 tablespoons coconut oil and when hot, add 1/2 teaspoon mustard seeds. Wait for the seeds to pop and splutter.
-
Then add 1/4 teaspoon urad dal (split black lentils), 1/2 teaspoon jeera, 2 roughly cut dry red chilies, a dash of hing or asafetida powder and a few curry leaves.
-
(If using grated ginger, add at this stage).
-
Heat for a minute or so.
-
Add tadka to the simmering mango dal and gently stir.
-
Garnish with freshly chopped cilantro or coriander leaves and serve piping hot over steamed rice.
-
Goes so good with chapatis, rotis, parathas too.
-
Enjoy and Happy Cooking/Eating!