Kairi dal |green mango dal|How to make kairi dal

Kairi dal /green mango dal is one of the tastiest variations of dal cooked with green mango .Do you remember the green mango on your chat that tantalises your taste buds. tttttt!!! that must be the sound as soon as you hear the word kairi/ green mango .Come summer and our daily after school affair would be to nibble these mango pieces with salt and chilli powder.

Here in Qatar we rarely do find some good quality green mangoes .Last week I was lucky enough to find some of these in the supermarket .Hmmmm !!! I know mango season has almost ended in rest of the world  and India,but still you can be lucky like me !!!.Kairi dal and plain rice are a match made in heaven.

Trust me hot rice, a dollop of ghee (clarified butter) ,kairi dal and papad-MADE FOR EACH OTHER COMBO.Mix gently with your hands and slowly sink in the  flavours of your meal.I warn you -NO CUTLERY PLEASE !!! Indian food is best enjoyed by eating with hands. The creamy dal,the sour kairi ,the smokey flavour of the tempering -I guarantee there would be a riot of flavours in your mouth .Its an easy under 30 minutes preparation and vegan too. Kairi dal can be enjoyed with rice or an flat bread .  

Off to the recipe .....

Kairi dal /green mango dal    

Preparation time:10 minutes

Cooking time :20 minutes 

Servings:4

Ingredients 

• 1/2 cup -toor dal/pigeon peas
• 1/8 tsp -turmeric powder
• 1/2 tsp-red chilli powder
• 1 tsp -oil
• 1- green mango/kairi(medium size)
• salt as needed 
• water as needed 

Tempering

• 2 tbsp -oil
• 1/2 tsp-mustard seeds
• 1 tsp-cumin seeds
• 1/8 tsp -asafoetida/hing
• 1 sprig curry leaves

Procedure

1.To a pressure cooker add washed toor dal along with turmeric, red chilli powder and oil .

2. Add water 1 inch above dal and pressure cook for 1 whistle on high and 4 whistles on medium flame.

3.While the dal pressure cooks ,wash peel and chop green mango into big chunks .To a sauce pan add 1 cup water and cook the mango pieces until soft ,but still holding the shape . 

4.Allow the cooker to leave pressure on it self .Once cooled open  and mash with a lentil masher.Add salt and check seasoning.

5. Add cooked mango pieces along with water, stir it ,check the seasoning  .

6. To a tadka pan with oil add mustard seeds once spluttered add cumin seeds.

7.Once cumin cracks add asafoetida/hing followed by curry leaves .

8.Drizzle the tempering over dal and cover it for 2 minutes so that the flavour of tempering infuses in it .

9. Serve hot with your choice of flat breads or rice .