This simple delicately flavoured and delicious item was a summer favourite in my family. When the extended family met and we kids clamoured for something fun and the mothers wanted to keep things simple and healthy and not slog all day in the hot kitchen, this was the go-to.
My choto mashi always said that anyone can use heaps of spices and concoct Molotov cocktails. She was of the opinion that culinary genius lies in using a few ingredients and letting the natural flavours grow. A professor of chemistry, she would apply her expertise to the kitchen too with the guiding principle being that minimum ingredients are less likely to produce volatile chemical reactions on the tongue and in the intestines.
Wash and soak the dal in a little water for half an hour till it swells up. Now put it in a pressure cooker with the rest of the water; add turmeric and salt. Let it cook for two whistles.
Peel and dice the mango. You can use more or less mango depending on the sourness of the fruit. The dal is mildly sour once done.
Once the dal is done, prepare the seasoning. Heat oil in a pan, add the whole red chillies and methi seeds. Let them brown but take care not to burn them. Tip the seasoning into the dal. Add water if needed (the dal is somewhat watery and not thick) and let it come to a boil.
Once the dal has come to a boil, add the diced mango. Cover and let it cook for a few minutes till the mango cooks a bit. The mango cubes should be translucent and al dente, not mushy. Keep the pot covered after adding the mango cubes in order to retain the aroma of the fruit.
Room temperature or hot
The quantity of mango used can be adjusted depending on the sourness of the mango and also how sour one wants the dal to be.
This dal can be paired with aloo bhaja or begun bhaja for a great meal.
This dal tastes even better as leftovers!
