How to Make Super Quick Homemade Semi Ripe Mango Lentil Stew

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Award-winning Semi Ripe Mango Lentil Stew. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Semi Ripe Mango Lentil Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Semi Ripe Mango Lentil Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Semi Ripe Mango Lentil Stew is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Semi Ripe Mango Lentil Stew estimated approx 20 mins.

To get started with this recipe, we must prepare a few components. You can cook Semi Ripe Mango Lentil Stew using 10 ingredients and 4 steps. Here is how you cook that.

Yellow lentils cooked with semi ripe mango and lightly tempered with mustard seeds make for a steamy tangy soup which is simply great for the monsoon.

Ingredients and spices that need to be Get to make Semi Ripe Mango Lentil Stew:

1. 1 cup toor dal
2. 1 mango semi ripe
3. 1 green chili
4. 1 sprig curry leaves
5. 1 pinch haldi
6. 1 pinch asafoetida
7. 1 teaspoon chili powder
8. to taste salt
9. 1 teaspoon mustard seed
10. 1 red chilli

Steps to make to make Semi Ripe Mango Lentil Stew

1. Wash the dal and coarsely chop the mango. I peeled the mango but you can avoid that step if you so prefer. The rind can be a bit chewy. You can also choose to keep or discard the mango shell inside.
2. Pressure cook the dal with one or two cups of water, depending on whether you want it thick or soupy. Add a slit green chili and the chopped mango. Let it cook for 3-4 whistles or lower the fire after one whistle and let it cook for some 10-15 minutes. You can also cook it without a pressure cooker - see Notes in another post here.
3. When the cooker cools down enough to safely open it, add the haldi, chilli powder, asafoetida and salt and give it another whistle.
4. Heat the oil in a pan and add the mustard seeds. When they crackle, add the red chilli broken into 2-3 bits and, when that's a bit brown, add the sprig of curry leaves and let them fry till they are a bit crisp. Do this last step fast and on a low fire so that nothing burns.

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So that's going to wrap this up for this exceptional food How to Prepare Award-winning Semi Ripe Mango Lentil Stew. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!