Ingredients:
Pigeon peas(Arhar Dal) – 1/2 cup(50ml cup)
Small Sour Mango –1/2
Green Chilies – 3
Curry Leaves – Few
Oil – 2tsps
Black Gram – 1 1/2tsps
Fenugreek Seeds – 3 seeds
Mustard Seeds – 3/4 tsp
Cumin Seeds – 3/4 tsp
Asafoetida – Little
Red Chilli Powder – a little less than 1/4 tsp
Turmeric Powder – a little less than 1/4 tsp
Salt To Taste
Preparations:
Take dal in a bowl and wash. Pour water over the dal and keep aside. Take the raw mango and clean it. Peel the skin and cut into small pieces. Add these mango pieces to the dal. Place this bowl in a pressure cooker and cook. Just before the pressure develops in the pressure cooker and it is about to whistle make the flame low and cook for 15 minutes. Before switching it off, make the flame high for a little while. Give a standing time till the entire pressure is gone. With the pressure inside, the pressure cooker the dal will be cooked completely even after we remove it from flame. Clean and wash the green chilies. Make slits in them longitudinally and keep aside.
Take out the dal from cooker. Add red chili powder, turmeric powder and salt to the dal and keep aside.
Method:
Heat a pan and add oil to it. When oil is hot add mustard seeds. Then add fenugreek seeds and fry. When the seeds are golden brown in color add mustard seeds followed by cumin seeds. Fry well. Then add green chilies and fry. Then add curry leaves and mix. Finally add asafoetida and fry well. To this seasoning add the cooked dal along with the chili powder, turmeric powder and salt. If required add some water and mix well. Cover the pan and cook on slow flame for 5 minutes. After 5 minutes the dal will be ready with the right consistency. Let the dal be a bit watery. As it cools down it becomes thick. Transfer this dal to a serving bowl. Serve hot with any pickle or just as it is.
Point To Remember:
Remember to add fenugreek seeds in the seasoning whenever you prepare a sour dish. It gives a nice flavor when fried in oil. That is the combination. Whenever we use lemon, tamarind or mango use of fenugreek seeds in the seasoning.
Pigeon peas(Arhar Dal) – 1/2 cup(50ml cup)
Small Sour Mango –1/2
Green Chilies – 3
Curry Leaves – Few
Oil – 2tsps
Black Gram – 1 1/2tsps
Fenugreek Seeds – 3 seeds
Mustard Seeds – 3/4 tsp
Cumin Seeds – 3/4 tsp
Asafoetida – Little
Red Chilli Powder – a little less than 1/4 tsp
Turmeric Powder – a little less than 1/4 tsp
Salt To Taste
Preparations:
Take dal in a bowl and wash. Pour water over the dal and keep aside. Take the raw mango and clean it. Peel the skin and cut into small pieces. Add these mango pieces to the dal. Place this bowl in a pressure cooker and cook. Just before the pressure develops in the pressure cooker and it is about to whistle make the flame low and cook for 15 minutes. Before switching it off, make the flame high for a little while. Give a standing time till the entire pressure is gone. With the pressure inside, the pressure cooker the dal will be cooked completely even after we remove it from flame. Clean and wash the green chilies. Make slits in them longitudinally and keep aside.
Take out the dal from cooker. Add red chili powder, turmeric powder and salt to the dal and keep aside.
Method:
Heat a pan and add oil to it. When oil is hot add mustard seeds. Then add fenugreek seeds and fry. When the seeds are golden brown in color add mustard seeds followed by cumin seeds. Fry well. Then add green chilies and fry. Then add curry leaves and mix. Finally add asafoetida and fry well. To this seasoning add the cooked dal along with the chili powder, turmeric powder and salt. If required add some water and mix well. Cover the pan and cook on slow flame for 5 minutes. After 5 minutes the dal will be ready with the right consistency. Let the dal be a bit watery. As it cools down it becomes thick. Transfer this dal to a serving bowl. Serve hot with any pickle or just as it is.
Point To Remember:
Remember to add fenugreek seeds in the seasoning whenever you prepare a sour dish. It gives a nice flavor when fried in oil. That is the combination. Whenever we use lemon, tamarind or mango use of fenugreek seeds in the seasoning.
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