Some days just call for playful food. Playful either in terms of texture, feel or flavors. Today is one of these days… I am in the mood for something sweet, sour and umm lip smacking delicious.
and not to forget, healthy !
To serve 4:
1 cup of toor daal (split pigeon peas)
2 Mangoes – flesh chopped roughly and preserve the seeds(any sweet smelling ripe mangoes like Alphonso)
1/2 red onion chopped
1 tomato chopped/seeded
2 green chilies chopped (optional)
2 cloves of garlic chopped
1/2″ ginger root peeled and chopped
2 tsps of mustard seeds
1 Tbsp of fresh curry leaves
2 Whole red chilies
Salt, red chili powder
A pinch of asafoetida (hing)
Cook the daal in about 2-3 cups of water with a pinch of turmeric and salt till cooked all the way through in a covered pan or if using pressure cooker, cook for about 12-15 minutes on medium heat.
In a sauce pan, temper mustard seeds in about 1 Tbsp of canola/OO oil. Add the fresh curry leaves and red chilies and let crackle. Add the ginger, garlic, green chillies, onions and tomatoes. Cook till the onions turn pale and tomatoes loose their firmness.
Add the mangoes and the daal. Season with the salt, red chili powder and the hing. Cover the pan and cook on a medium heat for about 12 minutes.
Garnish with fresh cilantro leaves.