By Devi Poojari
This popular summer delicacy in Maharashtrian homes, is made with various souring agents through the year, ranging from kokum to raw mangoes in the summer. Here’s how you can make this simple dal.
½ cup toor dal, soaked 2.5 cups water 4 tablespoons grated coconut ½ tablespoon black peppercorns 1 teaspoon turmeric powder ½ raw mango, sliced 1 tablespoon ghee 3-4 cloves whole garlic Salt, to taste
Wash the soaked toor dal and add it to a pressure cooker with the water and a pinch of salt.
Cook the dal until mushy and use a whisk to make the mixture smooth.
Add turmeric powder and add a couple of tablespoons to a blender along with the coconut and black peppercorns, to grind into a smooth paste.
Tip in the paste into the cooked dal along with the raw mango and simmer on a low heat for 4-5 minutes.
Make a tempering with the ghee and garlic cloves and add it to the simmering dal once aromatic. Serve warm with rice.
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