Recipe: Dal Aamba and Mango Dal - Some recipes for Rachana

Dal Aamba

2 middle size of Raw Mangoes
2 cups Gram Dal
FOR THE TEMPERING:
2 big green chilli
3 tbsp oil
3 to 4 splits of garlic
3/4 tbsp mustard seeds
salt to taste
1/2 tbsp cumin seeds
some coriander leaves
1/2 tbsp turmeric power
1 1/2 tbsp sugar
a pinch asafoetida

Wash the Gram Dal properly and soak it in some water for 4-5 hours. Cut Raw Mangoes, green chills, coriander leaves. Take a mixer pot add raw mangoes, salt chop them finely then add gram dal, green chilli, garlic coriander leaves and sugar chop them finely. Take this in a pot. Heat oil and add mustard seeds, cumin seeds, turmeric power, asafoetida then add this oil in the mixture of raw mango and dal. Serve this with lunch or dinner and also eat it as alone.

Source: CHAITALI, Mumbai

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Mango Dal

1 cup aahar or toovar dal
Half tsp haldi-turmeric powder
1 1/2 tsp salt or to taste
1 unripe mango
1 onion-finely chopped
3 cloves garlic-finely chopped
1/2 tsp mustard seeds-sarson
1 dry red chilly
A few curry leaves
1 tbsp ghee or 2 tsp oil

Wash and soak the dal for 1 hour

Add 11/2 tsp salt and haldi. Keep on medium fire to boil till the dal is half cooked.

Peel the mango cut into big pieces. Add to the half cooked dal. Cook till dal is tender and the mango pieces are cooked to a pulp. Keep aside.

Heat the ghee in a frying pan and fry the mustard seeds till they splutter. Add chopped onion and garlic and fry till brown. Add red chillies and curry leaves.

Add to the cooked dal. Mango dal should be watery in consistency.

Serve with rice.