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A Simple and Easy Way to Make Yellow Cucumber Raw Mango Dal:

If you are looking for a refreshing and tangy dish to beat the summer heat, then yellow cucumber raw mango dal is the perfect recipe for you. Yellow cucumber raw mango dal, also known as mango dosakaya pappu, is a delightful South Indian dish that combines the freshness of yellow cucumber and the tanginess of raw mango with the comforting goodness of toor dal.

This flavorful dal is not only a treat to your taste buds but also a nutritious addition to your diet. The combination of ingredients creates a unique blend of flavors that will leave you craving for more. So, let’s dive into this recipe and discover how to prepare this delicious dish!

Ingredients:

For Cooking the Dal:

• 1 cup toor dal
• 250 grams yellow cucumber
• 2 tbsp grated raw mango (including the seeds for extra flavor)
• 1/4 tsp turmeric
• 1 tbsp chili powder
• 3 green chilies, slit
• 3 cups water
• 1 tbsp ghee

For Seasoning the Dal:

• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 tbsp mustard seeds and urad dal mix
• 3 dry red chilies
• 5 garlic pods, crushed
• Curry leaves
• 3 green chilies, slit
• 2 tbsp grated raw mango
• Coriander for garnish
• 1 tsp Kashmiri red chili powder

Instructions:

Step 1: Cooking the Dal:

1. Wash the toor dal thoroughly and keep it aside.
2. Take a pressure cooker and add the washed toor dal, yellow cucumber (peeled and chopped), grated raw mango (including the seeds), turmeric, chili powder, slit green chilies, water, and ghee.
3. Close the pressure cooker and let it cook for 3 whistles on high heat and 2 whistles on low heat.
4. Allow the pressure to release naturally, then open the cooker.
5. Add salt to taste and mash the dal with a ladle until it reaches a smooth consistency.
6. If the dal appears too thick, add a glass of water and bring it to a boil. This will help achieve the desired consistency.

Step 2: Seasoning the Dal:

1. Heat a kadai (a deep, thick-bottomed pan) and add ghee.
2. Once the ghee is hot, add cumin seeds, mustard seeds, and urad dal mix. Let them splutter.
3. Add dry red chilies, crushed garlic pods, curry leaves, and slit green chilies. Stir-fry for a minute until the flavors are released.
4. Now, add grated raw mango and Kashmiri red chili powder. Mix well and fry for another minute.
5. Add the boiled dal to the seasoning and mix everything together. Let it simmer for a few minutes to allow the flavors to blend.
6. Garnish with fresh coriander leaves and mix well.
7. Finally, add a dollop of ghee on top for enhanced flavor and richness.
8. Your delicious Yellow Cucumber Raw Mango Dal is now ready to be served.
9. Serve it hot with steamed rice for a comforting and satisfying meal.

In conclusion, Yellow Cucumber Raw Mango Dal is a refreshing and flavorful dish that combines the goodness of yellow cucumber, raw mango, and toor dal. The tanginess of raw mango, combined with the subtle sweetness of yellow cucumber, creates a unique taste that will tantalize your taste buds. The addition of aromatic spices and the personal touch of garnishing with coriander leaves and ghee elevate this dal to a whole new level. So, enjoy this delicious and nutritious dal with steamed rice for a wholesome meal that will leave you feeling satisfied and content.