Raw Mango & Spinach Lentil Dal
Raw mango & Spinach Dal, a South Indian Andhra style, Plant Based, Gluten free, Lentil Dal, recipe. Both INSTANT POT and STOVE TOP methods with step wise pics, tips are given below.
Equipment
- Sauce Pan / Vessel (for stove-top method)
- Instant Pot or Electric Pressure Cooker (for IP method)
- Small Frying pan (for tempering)
Ingredients
- 2 count Raw Green Mangoes (medium size)
- 4 cups Fresh Spinach / Palakoora / Palak (chopped) (pressed heaped cups)
- 1 cup Toor Dal / Kandi Pappu / Split Pigeon Pea Lentils
- 2 teaspoons Salt
- 5 count Fresh Green Chillies
- 2 teaspoons Red Chilli Powder / Paprika
- ½ teaspoon Turmeric Powder
- as required Water (for boiling and cooking)
Ingredients for Tempering:
- 3 tablespoons Cooking oil
- ¼ teaspoon Mustard seeds / Aavalu
- ½ teaspoon Jeera / Cumin Seeds
- ¼ teaspoon Asafoetida / Hing / Inguva
- 3 count Dry Red Chillies
- 5 count Curry Leaves
- ¼ teaspoon Nuvvulu / Sesame Seeds (optional)
- 4 count Garlic Pods (optional)
Instructions
PREP WORK (common for both methods):
- Raw Green Mango peeled, deseeded and chopped into small cubes. Fresh Spinach washed & finely chopped.
STOVE TOP METHOD:
- Firstly, take the lentils/ dal into a sauce pan, wash them twice thoroughly. Pour water (thrice the amount of dal) / up to the level where the lentils are well soaked. Set aside.
- Transfer all the mango pieces, slit green chillies, chopped spinach in the sauce pan/vessel.
- Close with lid, let it cook it for up to 15-20 mins on medium flame, until the lentils are cooked softly. Add more water in between if needed.
- To the vessel, add the Salt, turmeric powder, red chilli powder and 1 cups of water. Mix everything thoroughly.
- Let it cook on stove top, under medium flame for up to 5 mins or until it thickens to your desired consistency. Switch the flame off, do the tempering (given at the end) and serve. Done!
INSTANT POT METHOD:
- Take the lentils into the IP vessel, wash twice under running water. Add twice the amount of fresh water. Then set aside.
- Transfer the green mango pieces and chopped spinach onto the lentils in the IP vessel. Pour water up to a level that everything is just dipped.
- Release the pressure naturally (NPR). Remove the lid, turn on the IP, set to Sauté Mode, for 3 mins.
TEMPERING (common for both methods):
- Put a small frying pan on the stove, add all the ‘Ingredients for tempering’ and sauté for 1-2 mins. Switch the flame off and transfer all the content of the pan onto the cooked lentils.Give a mix and take the dal into a serving dish. Done!!
Notes
Please see the MAIN POST for recipe with step wise PICS &TIPS!