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250 grams of Yellow Lentils (Toor Dal) (washed well with a few changes of water.)
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2 Raw Mangoes (Kachay Aam) (peeled, de-seeded and chopped)
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3 Tomatoes (chopped)
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5 Green Chillies (Hari Mirch) (more or less may be used depending on taste preferance.)
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4 Garlic Cloves (Lehsan)
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5 Curry Leaves (Karhi Pattay)
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100 grams of Fresh Coriander/Cilantro Leaves (Hara Dhania)
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2 tsp. Cumin Seeds (Saabut Zeera)
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1 tsp. Mustard Seeds (Rai)
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2 pinches of Turmeric Powder (Haldi)
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2 tsp. Red Chilli Powder (Pisi Lal Mirch)
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Salt (to taste)
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3 tbsp. Cooking Oil
1) In a pressure cooker, put the lentils, mangoes and tomatoes and pressure cook upto 2 to 3 whistles. Remove it from the heat and let out the steam.
2) Add a little water to the cooked lentils and boil for 5 minutes.
3) Separately in a pan heat the oil. Add the cumin seeds and mustard seeds. When the seeds start to splutter, add the curry leaves. Stir-fry until fragrant. Add garlic and stir-fry for 5 minutes.
4) Add the red chilli powder, turmeric powder and coriander leaves. Fry spices until it turns brown. (You may add a little water to avoid burning.)
5) Pour the fried spices over the boiled lentils and mix.
