How to make Kairi ki Dal - SK Khazana -

The refreshing flavour of raw mango makes this dal extra special

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Raw mango (कच्चा आम)

Cuisine : Indian

Course : Dals and Kadhis

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For more recipes related to Kairi ki Dal - SK Khazana checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like malai kofta Punjabi Pakorewali Kadhi Toi Kadhi Chatpati Moong Daal

Kairi ki Dal - SK Khazana

Kairi ki Dal - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 3.30-4 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Kairi ki Dal - SK Khazana Recipe

  • Split pigeon pea (toor dal/arhar dal) 1 cup

  • Raw mango grated 1/2 cup

  • Ghee 2 tablespoon

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1 1/2 teaspoons

  • Green chillies slit 3-4

  • Asafoetida 1/2 teaspoon

  • Ginger grated 1 inch

  • Fresh coriander leaves 2 tablespoons chopped + for garnish

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Brunt garlic 1 tablespoon

  • Fried onions 1/2 cup + for garnish

  • Salt to taste

  • Steamed rice to serve

Method

Step 1

Take toor dal in a bowl, add sufficient water and soak for 3-4 hours. Drain, boil and transfer into another bowl.

Step 2

Heat ghee in a deep non-stick pan, add mustard seeds, cumin seeds, green chillies, asafoetida and ginger, mix well and sauté for 1 minute.

Step 3

Add raw mango, mix and sauté for 2-3 minutes. Add 1 tbsp coriander leaves, turmeric powder and red chilli powder, mix well and saute for 1 minute. Add burnt garlic and fried onions, mix well and saute till oil separates.

Step 4

Add cooked dal and mix well. Add salt and churn with a churner. Add remaining coriander leaves, mix well and cook for 2-3 minutes.

Step 5

Transfer into a serving bowl, garnish with fried onions and coriander leaves and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.