How to make Kairi Ki Dal - Tuvar dal cooked with raw mango and sambhar onions and tempered.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Raw Mango (कच्चा आम), Split Pigeon Pea
Cuisine : Indian
Course : Dals and Kadhis
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Kairi Ki Dal checkout Aamras Ki Kadhi, Kachche Aam ki Kadhi, Raw Mango Rasam. You can also find more Dals and Kadhis recipes like Dal Bukhara, Udupi Sambhar, Ras No Fajeto , Srilankan Dal Curry.
Kairi Ki Dal Recipe Card
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Kairi Ki Dal Recipe
Raw Mango cut into ½ inch cubes 1 small
Split Pigeon Pea soaked 1 cup
Oil 3 tablespoons
Sambhar onions 7-8
Butter 2 tablespoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Garlic,sliced 5 cloves
Dried red chillies broken and seeded 4
Onions diced 2 medium
Curry leaves 15
Salt to taste
Method
Step 1
Boil the toovar dal in three cups of water.
Step 2
Heat two tablespoons oil in a non-stick pan. Add sambhar onions and sauté till golden. Add this to the boiling dal and continue to cook. Heat the remaining oil in another non-stick pan. Add butter and when it melts add mustard seeds, cumin seeds and garli
Step 3
Add curry leaves and sauté till the onions are lightly browned. Add the raw mango cubes and continue to sauté. Add a little salt and let the mango pieces soften. Add the dal and mix well. Adjust salt, cover and cook for about ten minutes on medium heat.
Step 4
Serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.