Mango dhal

Mango dhal


Serving size: Serves 4
Cuisine type: Indian
Cooking time: More than 1 hour
Special options: Vegetarian
Course: Side dish
Favourite flavours: Curry

Mango dhal
INGREDIENTS

150g yellow split lentils (dhal), soaked in water overnight
1 small green mango, peeled and grated
2 small green chillies, chopped
1/3 cup coconut oil
2 teaspoons black mustard seeds
pinch turmeric
pinch chilli powder
½ teaspoon asafoetida
salt, to taste
6-8 curry leaves

METHOD

Drain lentils well and place into a pan along with the mango and chillies; cover with cold water and simmer for 40 minutes or until tender. Mash lentils lightly and set aside.

Heat 2 tablespoons of the coconut oil in a pan and add half the mustard seeds; allow seeds to crackle and then stir in spices. Cook for one minute or until fragrant.

Add lentils and salt and simmer for 5-10 minutes.

Just before serving, heat remaining coconut oil in a small pan and add mustard seeds and a pinch of turmeric & asafoetida. Pour hot fragrant oil over dhal and serve immediately as part of a meal.

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