How to make… Mangu masiyal

This dish is known as the dal makhni of the South

February 27, 2014 04:44 pm | Updated May 18, 2016 11:09 am IST - chennai:

Mangu masiyal

Mangu masiyal

The roasted toor dal in this dish gives it a distinct flavour and a unique taste. This nutritious dish, can be called the South Indian counterpart of the dal makhni. It is easy to make and tastes good when served with steaming rice and a drop of ghee. I learnt this recipe from my grandmother.

What you need

Pigeon pea (Toor dal) – 1 cup

Green gram (Moong dal) – 1 tsp

Fenugreek – 1 tsp

Mustard – 2 tsp

Tamarind –Small lemon size

Red chillies – 4

Salt – To taste

Oil – 3 tsp

Curry leaves – a few

Asafoetida powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Cooking instructions

Heat two tsp of oil and add mustard, fenugreek, asafoetida, red chillies, toor dal, moong dal and sauté until the toor dal gives off an aroma.

Add two cups of water and turmeric powder. Pressure cook the dal mixture on a low flame and allow the cooker to emit 5 to 6 whistles.

Squeeze out the juice from the tamarind and boil it in a pan for three minutes.

Add the cooked dal mixture and salt to the tamarind juice and allow it to boil for five minutes.

Season with mustard and curry leaves.

Vedavalli Srinivasan treasures traditional recipes for their nutritious and therapeutic value.

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