Ingredients:
Urad Daal : 1 large cup
Paanch phoron (a mixture of cumin, nigella, fennel, fenugreek and celery seeds) – 1 tsp
Black mustard seeds: 1 tsp
Dry Red chillies: 2-3
Raw Mango slices cut longitudinally: 1 cup
Sugar and salt to taste
Mustard oil for tempering.
Method:
Dry roast the pulses, cool it down and cleanse thoroughly in running water.
Boil Urad daal in pressure cooker; cook the mango slices in daal till tender.
Add seasoning of salt and sugar and mix well.
In a kadai heat oil and temper with paanch phoron, mustard seeds and dry red chillies.
When the tempered spice mix emanates the typical aroma pour it in the pressure cooker containing daal – raw mango mix, simmer
it covered for a few minutes.
Serve with steamed rice.
Urad Daal : 1 large cup
Paanch phoron (a mixture of cumin, nigella, fennel, fenugreek and celery seeds) – 1 tsp
Black mustard seeds: 1 tsp
Dry Red chillies: 2-3
Raw Mango slices cut longitudinally: 1 cup
Sugar and salt to taste
Mustard oil for tempering.
Method:
Dry roast the pulses, cool it down and cleanse thoroughly in running water.
Boil Urad daal in pressure cooker; cook the mango slices in daal till tender.
Add seasoning of salt and sugar and mix well.
In a kadai heat oil and temper with paanch phoron, mustard seeds and dry red chillies.
When the tempered spice mix emanates the typical aroma pour it in the pressure cooker containing daal – raw mango mix, simmer
it covered for a few minutes.
Serve with steamed rice.
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