Green Mango Dal (Yellow Lentils with Green Mango)
In the midst of this extended life in lockdown, the one thing I am looking forward to is mango season. There are so many mango dishes I make on repeat every summer. This tangy Andhra-style dal flavored with green mango is one of them. I make it the same way my mother’s family does, except now I use my electric pressure cooker. I generally opt for green Totapuri mangoes as those are the easiest variety to source here. If you end up using a variety that is more tart, you many need to decrease the quantity of mango or increase the amount of salt and jaggery (just let your taste buds be your guide). These sweet and sour lentils are best paired with steamed rice, a dollop of ghee and some poppadoms (even store bought potato chips will do).
Recipe
Green Mango Dal
(Serves 4)
Ingredients
1 cup split pigeon peas (toor dal), washed and soaked in water for an hour
1/2 tsp turmeric powder (haldi)
1 level tsp ginger-garlic paste
1 green Totapuri mango, peeled and sliced into wedges (pit discarded)
3 cups water
Salt to taste
For Tempering
2 tbsp ghee or oil
1 tsp mustard seeds (rai)
1/4 tsp fenugreek seeds (methi)
Pinch of asafetida (hing)
8-10 fresh curry leaves
2 green chillies, slit lengthwise
1 medium onion, finely sliced
1 tsp ground coriander (dhania)
Jaggery to taste
Stovetop (Pressure Cooker) Method
Drain the lentils and pressure cook them along with the turmeric, ginger-garlic paste, green mango, 3 cups of water and salt for 3 whistles or until the dal is cooked.
Once the pressure releases, open the lid and mash the dal lightly. Keep it on a low simmer while you prepare the tempering.
In a small pan/tempering wok, heat the ghee/oil and add the mustard and fenugreek seeds. When they splutter, add the asafetida, curry leaves, green chillies and sliced onion. Fry until the onion turns transparent, then add the ground coriander and fry for another minute. Add this tempering to the dal and mix well.
Add jaggery to taste and adjust the salt if needed. Continue to simmer the dal for 5 more minutes.
Serve hot with steamed rice and poppadoms.
Instant Pot Method
Turn on the Instant pot and select the Sauté mode. Set to Normal.
Add the ghee or oil into the pot followed by the cumin, mustard and fenugreek seeds. Once the seeds splutter, add the asafoetida, curry leaves, green chillies and sliced onion. Sauté until the onion turns transparent.
Add the ginger-garlic paste and fry until the raw smell disappears (add a few teaspoons of water if the paste starts to stick to the bottom of the pan).
Add the turmeric and ground coriander and fry for another minute.
Add the mango slices and continue to sauté until they are coated with the oil and spices.
Drain the soaked dal and add it to the Instant Pot along with the water and salt. Stir well to mix then cancel the Sauté mode.
Lock the lid in place and set the steam vent to Sealing. Select the Pressure Cook function and cook for 15 minutes on High pressure.
Once the cooking time is up, turn off the Instant Pot and allow the pressure to release naturally.
Open the Instant Pot and stir the dal well, mashing it lightly. Add jaggery to taste and adjust the salt if needed.
Serve the dal hot along with steamed rice and poppadums.
