Apart from hot weather, summer's are always special to me as it is the time to rejoice the annual holidays. Summer's are also special because, it is the time for annual vacation, weddings in the family/friends and more special beacuse it is the season to treat ourself with some cool and refreshing deliciacies. Moreover summer is more special as it brings superfruit of the year 'Mango'. Mangoes are high in prebiotic dietary fiber, vitamin C, polyphenols and carotenoids. Mangoes are also called as 'King of Fruits'. There are many ways to indulge with the ripe mangoes. So as with the raw one. Raw Mango/Kairi/Mamidikaya is a mixture of sweet, sour and tangy tastes. The outer hard green skin of the mango hides the soft and succulent pulp with a small seed inside. The rich taste of raw mango when blends with earthy and pleasant tasting toor dal/pigeon pea with little spicy tadka/tempering the result is pleasing and tempting.
Hot bowl of steamed white rice with a dollop of ghee when mixed with this creamy kairi dal along with potato fry.......ummm makes a pleasant tasitng, finger licking comfort food. This kairi dal is going to participate in MLLA - Eleventh Helping, where Lori of Taste With The Eyes is calling all beans aficionados. MLLA is started by Susan of The Well-Seasoned Cook.INGREDIENTS:
- 1 cup raw Mango pieces *
- 1 Onion, peeled and sliced
- 1 1/2 cup Toovar dal
- 1 tbsp Red chilli powder
- 1/4 tbsp Turmeric powder
- 1/2 tbsp Mustard seeds
- 1/2 tbsp Cumin/Jeera seeds
- 2 dry Red chillies
- 10-12 fresh Curry leaves
- Pressure cook toovar dal, mango pieces, onion slices, red chilli powder and turmeric powder with a drop of oil.
- When dal gets completely cooked mash with a wooden smasher or spoon.
- Add oil to a heavy bottom cooking vessel or kadai and then add the ingredients listed under tempering one by one.
- When curry leaves start to change color turn off the flame and add mashed dal to it. Cover with a lid. Serve hot with steaming hot rice.
- Last but not least add your 'love' to make the dish 'YUMMY'.
* NOTE: Wash and wipe raw mango with a kitchen towel/tissue. Peel the hard green skin and dice into cubes.