Sindhu Vee’s daal with raw mango

METHOD

Prepare the daal.

Step 1

A must before you begin: rinse the daal thoroughly until the water runs clear. Soak in plenty of water for 20 minutes (or overnight). Transfer nicely soaked daal to a large pot over a medium-high heat.

Step 2

Add the turmeric powder, salt, mango and 500ml of the water. Stir well, bring to the boil, then simmer covered until the daal turns soft and mushy – around 30 minutes – to give a pleasingly smooth texture. (Stir frequently and top up with water if necessary, the daal will thicken as it cools so make it a little thinner than you want it to be.)

Step 3

Transfer the cooked daal to a serving bowl, to await tempering.

Temper and fry spices.

Step 4

In a separate pan, melt ghee over a medium heat. Add cumin seeds, followed by mustard seeds, asafoetida powder, curry leaves, dried red chillies and sliced green chillies. Allow to crackle and sizzle for 10–15 seconds to release aromas into the pan. Finally, add the red chilli powder and 1 tablespoon of water to prevent the spices from burning.

Temper the daal.

Step 5

Carefully pour the tempered spices over the cooked daal. Leave to sit for a few moments, so the spices can fully infuse.

Garnish and devour.

Step 6

Garnish the daal with freshly chopped coriander. Serve hot and steaming with basmati rice or fresh chapatis. Expect guests to return for seconds.