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