My experience with mangoes here in US has been a big disaster so far. At my native we had a lot of mango trees. So I have grown up eating one of the best mangoes. Few of them were the “gavnti” – country style mangoes, they were very tasty and full of pulp. Anyone who ate these mangoes could never ever forget them. I didn’t realize how much I loved them up until we started living in the US and I was searching in all possible places for any good edible mangoes. When I first saw the beautiful mangoes in Walmart, I could not stop myself and bought few of them. Soon after trying to cut these, I was disappointed. They were not at all sweet and were full of hairy pulp. All of them directly went to trash. I didn’t loose hope and tried buying from Walmart 2-3 times with same results and now my hubby does not allow me to go anywhere near mango section in Walmart. So the next hope was to try Indian store, the same thing repeated there too. Though the pulp was not so hairy, they were too sour or had bland taste.
Even after such a disaster, I bought a pack of peeled and cut mangoes from Costco this time. I knew they were not sweet. I wonder what do they mean by “sweet mangoes” here, have they ever tried Indian mangoes?. This batch was neither sweet, nor sour. They were somewhere between and it was impossible for direct consumption. So I thought of cooking something with them.
I searched in all my recipe collection and could not narrow down on anything. Then I remembered Mango dal by Sandeepa. I was hooked to this recipe from the first time I saw it. Then I realized my husband would not eat the mango pieces in this dal because he didn’t like the big pieces of mangoes in a dish that I had prepared the previous day. So I thought of disguising the mangoes and decided not to tell him whats in the dal. I tweaked the recipe completely as I started cooking and came up with the following recipe. It was lip smacking delicious. We both simply loved it. Thanks a lot Sandeepa for such a lovely dish.
Please check Sandeepa’s blog for the Bengali traditional recipe, the one I have posted here is my modification.
1 cup masoor dal
1 cup finely chopped mangoes (sweetish sour)
1/2 tea spn finely chopped ginger
4-5 curry leaves
3/4 cup chopped onion
4-5 green chilies
1/2 tea spn cumin seeds
1/2 tea spn mustard seeds
A pinch turmeric
1/2 cup chopped coriander leaves
2 tbl spn fresh/frozen coconut
Amount of mangoes can be adjusted to taste
Heat ghee and add mustard, cumin seeds. When they start popping, add green chilies, curry leaves, ginger. Fry for a min and then add onion. Fry till it turns translucent. To this, add washed masoor dal(do not add water) and mangoes. Fry for about 2-3mins till a nice aroma comes out. Now add salt, turmeric and 2-3 cups water. Close the lid and cook till dal is mashed. This step can be done in cooker, but since this dal cooks pretty fast, I cooked directly on stove top. When done, mash well with a ladle. Garnish with coconut and chopped coriander leaves. Serve hot with rice.
Serves : 3-4
Preparation time : 40mins(about 15mins if cooker is used)