Mango Ginger and Tomato Dal

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Mango ginger is something that is available widely in Southern India. It is a variety of ginger that has the taste of raw mango. What is made of it is mostly is an instant pickle, eaten with steaming rice. I included them in my tomato dal.

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We released ourselves recently from a low carb diet, and right now, rice is more of a revelation than just a dish, for us. Living in south India, rice is quite a significant part of our diet, and living on bread is something of an acquired taste than a custom.

  1. 3-4 inches mango ginger, cut into disks
  2. 3 medium sized juicy Indian tomatoes, quartered
  3. 4-6 cloves of garlic, mashed
  4. 200 gm yellow lentil (dal) (toor dal), pressure cooked till soft and mashable
  5. 3 slit green chillies (small ones, preferably)
  6. 1-2 sprigs of curry leaves
  7. 1 tspn mustard seeds
  8. 1 tspn cumin seeds
  9. 1 tspn asafetida
  10. Salt
  11. A pinch of turmeric powder
  12. Light olive oil

 

–          In a large, heavy bottomed dish, heat a tbspn of oil and add the mustard seeds, cumin seeds and asafetida. Immediately add the garlic, curry leaves and green chillies.

–          Let the mixture cook for 30 seconds and add the tomatoes. After about 5 min, the tomatoes would have given away their juices and cooked for a bit; now add in some of the mango ginger and let the mixture cook for 5 more minutes.

–          Add in the dal, the turmeric, and salt, stir well and cook for another 5 min.

–          Before serving, add in the remaining mango ginger, garnish with fresh coriander leaves and serve with hot rice. 

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4 thoughts on “Mango Ginger and Tomato Dal

    1. extrakitchn Post author

      Hi, asafetida is a spice that we use. It acts as a catalyst in giving a flavor similar to garlic, and it helps in digestion. You may find it Indian or Asian stores at your place.

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      Reply

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