With the Summer heat on in full blast (wish there was a switch to turn it off, or atleast lower it), the only thing I look forward to is the deluge of Mangoes! Turn left, turn right, turn anywhere and all you see are those beckoning bright hues of yellow. It only tempts you to buy more n more mangoes during every visit to the sabzi mandi, and I give in to my weakness, end up stocking different varieties of the ‘King of fruits’ by the dozen, and snack on a mango every now and then, whenever I’m home! 😉 And just as much as I binge on the fruit, I also love the tangy, tongue-tickling taste of raw mangoes. I love eating raw mangoes with a salt-chilly powder mixture; aaah even the thought of it is making my mouth water now…slurrrrp! Want to know how raw mangoes benefit you in summer? Lookie here. Like I’ve said before, it is believed that raw mango in any form, helps combat the heat. So here I come Mr. Sun, with my spear and armour, and my mangoes, all ready to fight your blistering heat…stop scorching us!
- Raw Mango – 1 no (I used the ‘Thothapuri’ variety, but anything will do)
- Daal (Tur/Masoor) – 1 cup (I used Masoor, for a change)
- Jaggery – 1/4 cup (pound into small chunks)
- Green Chillies – 4 nos (vertically slit)
- Coriander/Cilantro – a fistful, finely chopped
- Turmeric powder – 1/4 tsp
- Salt – to taste
- Mustard seeds – 1/2 tsp
- Asafoetida – a pinch
- Ghee/Oil (for tempering) – 1 tsp
- Water – as required
- Peel the skin off the mango and cut the pulp into thin slices, about 1″ wide/long.
- Pressure cook along with the jaggery and 2 green chillies (slit).
- Also, pressure cook the daal along with turmeric, in a separate vessel. Ensure both daal and mango are well-cooked (they should be easily mashable between your thumb and index finger).
- In a wok, heat the ghee/oil. Add asafoetida and pop the mustard seeds.
- Throw in the green chillies.
- Now add the cooked daal and cook for a minute.
- Next, mix the mango-jaggery-chilli mixture well using a spoon (don’t mash, just mix), and add to the wok.
- Add water if required, to get the desired consistency.
- Add salt to taste and let the daal cook on a low/medium flame for 3-5 minutes.
- Remove from flame, garnish with finely chopped coriander/cilantro and serve hot with rice…finger-licking good!
This daal has the perfect mingling of sweet, sour and spicy. Try it…I’m positive you’ll love it!