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Before you jump to Raw Mango Palak Dal Tadka recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
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We hope you got benefit from reading it, now let’s go back to raw mango palak dal tadka recipe. To cook raw mango palak dal tadka you need 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Raw Mango Palak Dal Tadka:
- Prepare 100 g Split Toor Dal
- You need 2 tbsp Chana dal
- Provide 1/2medium sized raw mango (peeled and chopped)
- Provide 1small bundle Palak / spinach(cleaned and chopped)
- Use 1/2 tsp Turmeric powder (Haldi)
- You need 1 tsp Red chilli powder
- You need 1/2 tsp garam masala powder
- You need 1 Tomato, chopped
- Use 2 Green Chillies, Slit
- Get 1 sprig Curry leaves
- Prepare to taste Salt
- You need 1 Onion, chopped
- Get 2 Dry red chillies
- Use 1 tsp ginger-garlic paste
- Get 2 tsp Ghee, for tadka
- You need 1/2 tsp each mustard seeds, jeera, dhania seeds, methi
- Provide 1/8 tsp asafoetida
Instructions to make Raw Mango Palak Dal Tadka:
- In the pressure cooker, add both the dals, slit green chillies, turmeric powder, tomato and chopped raw mango and palak. Add 2.5 cups of water and pressure cook. After the first whistle simmer it and cook for 3 to 4 whistles. The Dal should be done.
- Let it cool and allow the pressure to release naturally. Open the cooker and use a wooden ladle or rasam spoon to mash the Dal well. Keep it aside.
- Heat 1tsp ghee in a pan and add whole red chillies into it. Add the diced onions and cook them till they become translucent in colour.
- Once onions are ready then add ginger-garlic paste and saute them for at least 1 minute.
- Add the cooked Raw Mango Dal into the pan and let it cook for 5-7 minutes. Add more water if you feel that dal has become too thick. Add salt, garam masala and chilli powder as per your taste. Transfer the Dal to a serving bowl. Garnish with chopped coriander and Kasuri methi.
- Heat remaining 1tsp ghee in a pan and add mustard seeds, jeera, dhania seeds, methi, curry leaves and asafoetida. Add this tadka on the Dal.
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