Mango and Methi Dal

One of my all time favorite dals.Well, actually Mango Dal is my favorite and one of my cousins was mentioning about this dal that she made that day and I tried it out.It was a great combination of a subtle bitter taste along with the sour taste.I love to eat this dal especially with the fried buttermilk chillies (Majjiga Merapakayalu)

1 Green Mango,peeled and cut into pieces(Throw the seed out)
1 cup Toor Dal
1 bunch of methi leaves, stalks discarded
1/8 tsp of Turmeric
1/4 tsp of Ginger Garlic paste
3 green chillies chopped
1 tsp of Urad Dal
1/2 tsp of Cumin Seeds
1/2 tsp of Mustard seeds
Pinch of Hing
2 red chillies, roughly broken
4-5 Curry leaves, washed and chopped I believe it tastes better as opposed to the whole curry leaves
1/8 cup of Tamarind juice (If the Mango is not sour enough)

• Wash and Soak Toor Dal with Turmeric for about 15 min
• Pressure cook/Boil Toor Dal (I usually use 1 Cup Toor Dal to 3 Cups Water) You could always use more or less water depending on the consistency that you want
• If you are pressure cooking, after 2 whistles, you can add the mango pieces and let it cook with out putting the lid on.With the regular method, you can add the mango pieces once you feel that the dal is beginning to become soft.
• Heat 2 tablespoons of oil in a pan
• Add Urad dal, Cumin Seeds, Mustard Seeds and red chillies.Once they splutter, add the curry leaves and hing.
• Add the methi leaves and cook until they wilt but not dry
  
• Add immediately to the cooked dal.Add Salt to taste.
• If the dal is not sour enough, you can always add tamarind juice or lemon juice and cook for 5 more min
• Serve hot with rice
  

Hugs,
Shri