Monday, 16 July 2012

Mango Dal

 

Ingredients Required Mango Chutney
1/4 cup Yellow split pea
1/4 cup Split mung bean
2 tbsp. Canola oil for Tempering
1/4 cup Cilantro for garnish
1 tsp. Black mustard seeds for Tempering
1 tsp. Cumin seeds for Tempering
1 pinch Asafetida** for Tempering
1 tsp Turmeric
4-5 tbsp. Hawberry Farms Hot Mango Chutney
1 tsp. Grated Ginger
1 Clove Garlic Chopped

Directions
• Boil half cup of yellow split pea and split mung bean (any other combination of lentils can be used).
• Heat oil and fry onion, ginger and garlic.
• Add one cup of boiled mixture of peas.
• Add 4-­‐5 tbsp. of Hawberry Farms hot mango chutney.

For Tempering*
• Heat canola oil.
• Add a tsp of black mustard seeds, cumin seeds and a pinch of asafetida.
  Pour it over the mango dal.
• Garnish with chopped cilantro.
Mango Dal

This can be eaten with plain rice or with bread.

*Tempering - is adding spices, mustard, cumin and sometimes some herbs to hot oil and pouring the oil on top of the cooked dish. Some flavours are enhanced when cooked in oil rather than water.
**A pinch of asafoetida is also commonly added to the tempering for aroma, but since it may not be available in every grocery store, it can be omitted from the recipe.

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