1cupsplit and skinned red lentils (pink masoor dal)
1large green raw mangoor 2 small raw mangoes, peeled and cut into wedges
1teaspoongranulated white sugar
1teaspoonsaltor to taste
4 and ½cupswaterdivided
1dry red chilibroken into 2-3 pieces
Cook The Dal
Rinse the dal with water 2-3 times and add it to a pressure cooker.
Add green mango, turmeric powder, sugar, salt, and 3 cups of water and stir gently.
Close the lid of the cooker and pressure cook for one whistle on high heat
Reduce the heat to low and cook for 12 minutes
Remove the cooker from the heat and let the pressure release naturally.
Open the lid of the cooker and gently mash the dal with the back of a ladle.
Add the remaining water and mix well.
Check for salt and add more if needed.
Note - To cook the dal in an instant pot, add dal, mango, turmeric powder, sugar, salt, and 2 cups of water to the instant pot. Close the lid and press PRESSURE COOK. Set the timer to 12 minutes at high pressure. Once the timer goes off, do a 10-minute NPR followed by QPR. Open the lid and mash the dal. Add the remaining water and mix well. Check for salt and add more if needed.
Temper The Dal
Heat mustard oil in a small pan.
Once the oil is hot, add dry red chilies and panch phoron and let them crackle for 4-5 seconds.
Pour the tempering over the dal and mix well
This dish is popularly made using red lentils (pink masoor dal) but you can also make it with toor dal or moong dal.You can also replace green mangoes with hog plum (amra).If mustard oil is not available, then use vegetable oil in its place.