Mango moong dal

We love the Turkish banana peppers. They blend so well into any recipe and give a distinct flavor especially when shallow fried. Being in Dubai is really an advantage; we get to blend different veggies into Indian cuisine while keeping the Indian veggies in mind.

Green gram is high on protein while what can we say about the mangoes. They leave us wanting to cook them differently every time.

Preparation time: 20-30 mins

Serves: 2

 

Ingredients:

Raw mango (mamidikaya) 1
Split green gram (moongdal/pesarapappu) 1 cup
Big green chillies (Bada mirchi/bajji mirapakayalu) 2
Refined cooking oil 1 tbsp
Curry leaves 4-5
Cumin seeds (jeera/jeelakarra) 1 tsp
Pinch of asafoetida (hing/inguva)
Pinch of turmeric (haldi/pasupu)
Fresh and chopped coriander to garnish

 

 

Method:

Wash, peel and cut the mango into cubes. Chop the chillies.

Pressure-cook the green gram and mango cubes together to 3 whistles. Alternatively, cook for around 20 mins/microwave for around 10 mins.

Heat oil in a pan and add cumin seeds. As they splutter, add the curry leaves, a pinch each of turmeric and asafoetida.

Add the chopped chillies and shallow fry.

Add the cooked split green gram and mango mix, water as required and salt to taste and leave to cook for around 5-8 mins on medium heat. Garnish with fresh and grated coriander and some grated mango (optional, for some extra punch).

Mango moong dal is an Indian bread and rice supplement. Green gram cools the system while tangy mangoes and spicy chillies give the tongue the required kick. Enjoy with some masala papads.