Today's recipe is an easy side dish for rice as well as rotis. The “gingeriness” from celery combined with the “sweetness” from mangoes make this dal very special and unique in its flavor. Last day, while I was going through my refrigerator I found a whole bundle of celery that had to be used soon. Confused about what to cook, my eyes zeroed in on the fruit basket with a single mango smiling at me from among a bunch of oranges and bananas. Hmmmmm..why not combine these two and that’s how this recipe was born. Manoj and I thoroughly enjoyed it and hope you will love it as much……
Ripe mango 1 medium, cut to chunks
Celery 2-3 stalks, cut to cubes
Toor dal or (yellow split lentils) ½ cup, soaked for 15 minutes
Turmeric powder ¼ tsp
Red chilly powder 1 tsp
Sugar ¼ tsp
Coconut oil 1 tsp
Mustard seeds ½ tsp
Dry red chilly 2 nos
Fenugreek powder ¼ tsp
Curry leaves a few leaves
Water 1 cup
In a pressure cooker, add the soaked toor dal, mango pieces, celery, turmeric powder, red chilly powder, sugar, salt and around 1 cup water. Cook this to 1 whistle. Allow the pressure to release by itself. Open lid and give a good mix.
In another pan, heat oil and splutter mustard seeds and dry red chilly. Switch off flame and add curry leaves and fenugreek powder. Pour this over the dal and enjoy hot with rice.