Mango Curry with Split Pigeon Peas


Serves: 4
Total Calories: 123

Ingredients

1/2 cup Coconut Milk or store-bought
1/2 cup dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
1/2 teaspoon salt, or to taste
1/4 teaspoon ground turmeric
3 cups water
3 medium firm ripe mangos, peeled and cut into 1-inch pieces
1/2 cup nonfat plain yogurt, whisked until smooth
2 tablespoons peanut oil
3 to 4 whole dried red chili peppers, such as chile de arbol
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/8 teaspoon ground asafoetida
1/2 teaspoon coarsely ground fenugreek leaves
1 tablespoon dried curry leaves
1/4 cup finely chopped fresh cilantro, including soft stems

Directions:

1. Prepare the coconut milk. Then in a large saucepan, cook the dal, salt, and turmeric with 2 cups water, over medium-high heat for the first 2 to 3 minutes and then over medium heat until soft, 15 to 20 minutes.

2. Add the mango and the remaining 1 cup water and cook, 5 to 7 minutes. Add the coconut milk and yogurt and summer, 3 to 5 minutes. Transfer to a serving dish.

3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the chili peppers, then mustard and cumin seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the asafoetida, fenugreek, and curry leaves. Transfer to spices to the mango curry and mix well. Then mix in the cilantro and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 123
Calories from Fat: 62

This Mango Curry with Split Pigeon Peas recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Vegetarian Curries
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Crispy Fried Okra in Yogurt Sauce
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Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
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Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
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