G is for Great Guesses! Greens, gourds, smashed gobi!! Thanks everyone, for playing… I still love a good guessing game 🙂
upo mango ~ green mango in brine ~ straight from India via Indus Valley
I had several thoughts in mind for “G” week, the next installment in
lovely Nupur’s “A to Z of Indian Vegetables”. Ginger, garlic, greens?
Arjuna made a beautiful rice dish…
I could experiment with gooseberries…
Gobi, green moong? Or…
I recently discovered a small enclave of Indian stores about a half hour’s drive from me. They had a huge selection of fresh produce the one time I passed by — perhaps there, I might finally find gongura. Yes, lots of choices for “G”.
Then I remembered the upo mango — green mango in brine that I happened upon at Indus Valley west of Boston. It was carefully stashed away in the fridge. I have seen many recipes for green mango dal, but I don’t have much chance of finding a real green mango here. Nevermind…green mango in brine would do.
For this dish, I mostly followed Indira’s recipe — reducing the amount of chili powder, as the mangoes are packed with loads of tiny hot chiles.
I did not use a pressure cooker, so I had to watch the pot carefully, but the dal came out perfect — a little dry which was my intent — thick and delicious; spicy and extra-tangy from the brine with chili peppers.
My quest for a real green mango continues this spring.
Green Mango (in brine) Dal
heavily based on Indira’s Maamidikaya Pappu (green mango dal)
for the dal:
3/4 c toor dal
1/4 -1/3 c green mango in brine (upo mango), chopped fine
1/2 cup red onions, chopped fine
1/2 tsp kashmiri chili powder
2 c water plus additional as necessary
salt to taste
for the tempering/tadka:
1 TB ghee
1 TB fresh garlic, minced
1 dried red chili, keep or discard seeds as preferred
few curry leaves
1 tsp urad dal
1 tsp cumin seeds
1 tsp mustard seeds
If pressure cooking, cook the dal with mango and onions, chili powder, and a little salt in 1 1/2c water, following Indira’s recipe.
If using a pot on the stove, take all the dal ingredients and 2c water to begin. Invert a lid over the pot and weight it with a can of soup or beans — this creates a pressure-cooker simulator. Be sure to use a potholder and long-handled spoon when moving the inverted lid. You will need to add more water, up to 2 additional cups, to get a good thick consistency without burning.
When the dal is nearly done, heat the ghee in a small pan. Add the garlic, dried chilis, and curry leaves. Saute a few minutes, then add the urad dal, cumin, and mustard. When the cumin sizzles and the mustard pops, add this tempering to the dal and mix well.
Serve hot with a dollop of softened ghee and enjoy all alone, or with rice on the side.
Click here for another special way to serve this dal 🙂
Thank you again, Nupur, for inviting us along on your “A-Z” journey! I can’t wait to see what everyone else has cooked up for “G”!