Description
A zero-waste, instant pot- friendly recipe for Maharashtrian-style green or raw mango dal using the seed or pit of the fruit.
Ingredients
Units
Scale
- 1/2 cup toor dal (split pigeon peas)
- 2 tbsp neutral oil (canola, sunflower, corn, vegetable)
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1/4 tsp asafetida
- 1-2 small green chillies, cut in half along the length
- 1 1/2 cups water (see FAQs & Notes)
- salt, to taste
- 1 tsp turbinado sugar or ground jaggery
- 2-3 seeds of green mango, after separating the flesh (see FAQs & Notes + Variations)
- fresh cilantro/coriander, finely chopped, for garnishing
Instructions
- Rinse the pigeon peas in a sieve under cold tap water until the water runs clear. Set the pigeon peas aside.
- Place the inner pot in the Instant Pot and press the Sauté button. When the display reads “Hot,” add the oil, mustard seeds, turmeric and asafetida.
- When the seeds sizzle and the turmeric and asafetida froth, add the halved green chilies and give it a quick stir.
- Add the rinsed pigeon peas. Give it a quick stir and pour in the water.
- Season with salt and sugar and stir to combine well.
- Add the green mango seeds.
- Close the Instant Pot’s lid and turn the steam-release valve to the sealing position. Press the Manual/Pressure Cook button and set the timer for 10 minutes at high pressure.
- When the cooking is complete, allow the pressure to release naturally—which will take 12 to 15 minutes—and then open the lid.
- Garnish the stew with the cilantro and serve it hot spooned over the rice.