Sambar à la mangue verte

Ingrédients

• 1/2 cup Toor Dal
• 1 Large Raw Mango
• 10-12 Shallots/Small Onions
• 1/2 tsp Turmeric Powder
• 2 tsp Sambar Powder (recipe in instructions below)
• Salt as needed
• Water as needed
• Few Fresh Coriander Leaves with Stalks
• 1 tsp Ghee/Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/4 tsp Asafoetida
• 1-2 Dried Red Chillies
• Fresh Curry Leaves

Préparation

1. 1

   Pressure cook Toor dal with enough water for 3-4 whistles. Let the pressure drop naturally and then, mash the dal. Set aside.

2. 2

   In a pot/pan, add raw mango pieces (with skin) and shallots. Add water enough to cook the vegetables and bring it to boil.

3. 3

   Add turmeric powder and cook covered for 5-6 mins.

4. 4

   When the mango pieces are soft, add sambar powder. Cook for a couple of mins.

5. 5

   Next add the cooked toor dal. Mix well.

6. 6

   Bring the sambar to a slow boil and continue cooking for 7-8 mins until it is frothy.

7. 7

   Finally add salt, boil the sambar for another 3-4 mins.

8. 8

   Add roughly torn coriander leaves (stalks add a lot of flavor). Remove from heat.

9. 9

   Now make a tempering by adding mustard seeds, cumin seeds, asafoetida and roughly chopped dried red chillies in hot ghee (or oil). Finally add fresh curry leaves. Pour this over prepared sambar.

10. 10

    Serve hot with hot rice and a dollop of ghee on top, potato fry and sago papad on the side.