Kairi Dal/Raw Mango Curry
Romeo and Juliet. Batman and Robin. Julius Caesar and Cleopatra. Marie and Pierre Curie. Me and Food. Summers and Mangoes. Well, I just had to talk about food and summers. The first four combinations were to exhibit my pseudo intellectualism. By now you must have realized that I like to do my share of
rambling prologue before we start talking business. Let’s rewind and go back to our school days then. What’s say?
Back then summer holidays meant, just one thing. Visiting your grandmother’s place- A summer, far cry from the vacations today. No “Europe in Ten Days, no coming back home with loaded suitcases and of course! no digital memories. It was all about going back to your “native place”, logging in with emotional headquarters of your extended family, spend the entire two months with your loved ones and celebrate the annual ritual of homecoming.
Thank god! there wasn’t any concept of holidays being productive back then. And what exactly did we do in these two months?! Actually, looking back I realize, that barring the rationed hedonism of “picture” (movie) every week, some exuberant forays of street food, special home-cooked meals and the quintessential, MANGOES!
Curries are an integral part of every Indian household. And summers are the time when you will find some bizarre yet lip-smacking mango recipes.Since this post is all about summers and mangoes, I decided to make a simple raw mango curry.
I used three types of dal/pulses. The green gram (moong dal with the skin), split bengal gram (chana dal) and split red gram (tuvar dal). And like I always say, give some work for your kitchen brain and try different combinations of pulses.
No! This blog is not a time machine. It’s the 2nd of May and not 28th April. I can explain.Its been about two months into food blogging and I realized that I need to improvise. The photograph above (notice the header and the footer) bears a testimony to this feeling. I think I can do better. My next post will have updated photographs, I promise.
I have used burnt garlic tempering for this dal/curry. It gives a very different and rustic flavor to the curry. If you are not a fan of burnt garlic, then you can very well avoid it.
Kairi Dal/ Raw Mango Curry- Recipe
1 cup mixed pulses/dal
1 Large onion, cubed
1 large tomato, cubed
2-3 red chilies
1 tsp turmeric powder
Salt to taste
For the tempering
1 tsp oil/butter
1 tsp red chili powder
1 tsp cumin powder
5-6 garlic cloves, chopped
Pressure cook the pulses with onions, tomatoes turmeric powder, chilies and salt for about 15 minutes. For one cup of pulses, add three cups of water.
In a small pan, heat oil and add garlic. After the garlic turns golden brown, add chili powder and cumin powder. Pour the tempering on the dal/curry.
Serve it with hot rice or roti with a lemon wedge and some onions.
If you are not into spicy stuff, you can avoid either the chili powder or the green chilies.
More to come 🙂