We were thrilled to find green mangoes in the market last week. It was unbelievable luck, and the mangoes were firm, tart and incredibly sour. Just how they should be! Here’s an easy recipe, my husband called it Aamti – I just call it Pachai Maanga Parappu 🙂 Serve with roti or rice.
1 medium-sized green mango (wash, keep the skin on, diced, discard seed)
1 medium red onion – sliced finely
2 cloves of garlic – sliced finely
1 inch piece of ginger – sliced finely (I leave the skin on)
3/4 cup toor dal – washed
1 tablespoon roasted chilli powder (adjust to taste)
1/4 teaspoon turmeric
1/4 teaspoon jaggery or sugar
1/4 teaspoon roasted pepper and cumin powder
Pinch of hing
Salt to taste
1 sprig curry leaves
1/2 teaspoon mustard seeds
2 dried chillies (broken into small pieces)
pinch of hing
Fresh coriander – chopped finely
In a pressure cooker, add mango pieces, toor dal, enough water to cover, roasted chilli powder, turmeric, roasted pepper and cumin powder.
Heat oil in a pan, fry onions with jaggery or sugar, and a pinch of salt until soft and golden. Add ginger and garlic and hing. Fry until golden brown. Add to mixture in pressure cooker.
Cook mixture until mango is soft (I don’t have a pressure cooker that whistles, so I can’t tell you how many whistles are required. This usually takes me 15 minutes on medium heat).
Once the cooker is done, remove from heat and let cool. Carefully remove lid, using a large spoon, mash up the dal and mango. You don’t need a fine paste, just enough to make it a uniformed gravy.
In a pan, heat ghee, add tadka ingredients, once the mustard seeds pop, add this to the mango mixture.
Salt dal to taste, add fresh coriander – Enjoy!