Mangodi ki Dal
by Tarla Dalal
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Since fresh vegetables are rare in the deeper dessert regions of Rajasthan, it is common to cook dals and subzis with dried and preserved vegetables or dal dumplings. Combined with the right amount of spices, and typically cooked with ghee, these transform into mouth-watering fare, as in the case of the Mangodi ki Dal. Here, moong dal mangodi combines with tomatoes, ginger-green chilli paste and some common spice powders, to give rise to an irresistible accompaniment for hot rice or rotis.
- Heat the ghee in a pressure cooker and add the cumin seeds and asafoetida.
- When the seeds crackle, add the crushed mangodi and sauté on a medium flame for 2 to 3 minutes.
- Add the tomatoes, ginger-green chilli paste, turmeric powder, chilli powder, coriander powder, salt and 2½ cups of water, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Add 1½ cups of water and lemon juice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot garnished with coriander.
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