1 cup Pigeon Beans (Arhar Dal) 1 Mango (Aam) (unripe) 1 Onion (peeled & finely chopped) 3 cloves Garlic (Lehsan) (finely chopped) 1 Dry Red Chilli A few Curry Leaves (Karhi Pattay) ½ tsp. Mustard Seeds (Sarson) ½ tsp. Turmeric Powder (Pisi Haldi) Salt (to taste) 1 tbsp. Clarified Butter (Ghee) or 2 tsp. Cooking Oil Wash and soak lentils for atleast 1 hour. In a pot combine lentils, salt and turmeric powder. Cook on medium heat until the lentils are about half cooked. Peel the mango and cut it into big pieces and add to the half cooked lentils. Continue to cook until the lentils are tender and the mango pieces are cooked to a pulp. Set aside. In a frying pan heat the clarified butter or oil until hot. Add mustard seeds and fry until they start to splutter. Add chopped onion and garlic and fry until onions are golden brown or translucent. Add red chillies and curry leaves. Add this to the cooked dal. The dal should be watery in consistency.

Serving Suggestions: Serve hot with plain rice. Degree of Difficulty: Medium Recipe Category: Main Course Bean/Lentil Recipe Ethnic Group: Pakistani

Another Delicious Main Course Bean/Lentil Dish You Should Try - Arhar Dal