Mangodi Dal with Steamed Basmati Rice

Instructions

1. 1

   Prepare Dal and Mangodi

   • Rinse the moong dal under running water until the water runs clear. Soak it in 2 cups of water for at least 30 minutes. This is passive time.
   • While the dal soaks, heat 1 tbsp of ghee in a pan over medium-low heat.
   • Add the mangodi and fry, stirring constantly for 3-4 minutes, until they turn golden brown and release a nutty aroma. Be careful not to burn them. Remove from the pan and set aside.
2. 2

   Pressure Cook the Dal

   • Drain the soaked moong dal and transfer it to a pressure cooker.
   • Add 3 cups of fresh water, turmeric powder, and 1/2 tsp of salt. Stir to combine.
   • Secure the lid and pressure cook on medium heat for 2-3 whistles (approximately 10-12 minutes).
   • Allow the pressure to release naturally. Once safe, open the lid and gently whisk or mash the dal with a spoon to achieve a smooth consistency.
3. 3

   Prepare the Masala Base

   • In a separate deep pan (kadai), heat 2 tbsp of ghee over medium heat.
   • Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent.
   • Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the chopped tomatoes, red chili powder, coriander powder, and the remaining 3/4 tsp of salt. Cook for 6-8 minutes, stirring occasionally, until the tomatoes break down and the ghee starts to separate from the masala.
4. 4

   Combine and Simmer

   • Add the fried mangodi to the prepared masala and mix well, coating them evenly. Sauté for 1 minute.
   • Carefully pour the cooked dal into the pan with the masala. Add 1 cup of warm water to adjust the consistency, as the mangodi will absorb liquid.
   • Bring the dal to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes. This allows the mangodi to soften and absorb the flavors of the curry.
   • Stir in the garam masala, mix well, and turn off the heat.
5. 5

   Prepare the Final Tempering (Tadka)

   • In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat.
   • Once the ghee is hot, add the cumin seeds and let them splutter, which takes about 30 seconds.
   • Add the hing and whole dried red chilies. Sauté for a few seconds until fragrant. Do not let the spices burn.
   • Immediately pour this sizzling tempering over the prepared dal. You should hear a satisfying sizzle.
6. 6

   Garnish and Serve

   • Garnish the Mangodi Dal with freshly chopped coriander leaves.
   • Stir gently before serving. Serve hot with phulka, roti, or steamed basmati rice.