Dil Leaves - Raw Mango Dal is very simple and easy dish. This is the season we get raw mangoes a lot in the market. Raw mangoes are fun to eat with salt and chilly powder. This thought of eating mangoes it self brings water in our mouth and we always long to have raw mangoes. Raw mangoes are used in our cooking since ancient times. Many many dishes can be cooked using raw mango. It gives a tangy taste and its aroma is simply great. I have used Raw Mango in Dil leaves dal. It was yummy. I also have done Mango Chutney and almost all houses know about Mango chutney. The way of preparing may be different but I bet every one likes Raw Mango Chutney.
Lets see some benefits of having Raw Mango in our diet.
Green Mango is rich source of Vitamin C. It improves immune system as it contain Vitamin C. Tender Mango contain B Vitamins that helps you to get good health. It can help our indigestion. It helps to cleans the intestine and helps to relieve constipation. Raw mango contain Vitamin A and Vitamin E and it enhances hormonal system. Raw mangoes are good for bleeding gums and anemia. It is rich in antioxidants and it helps to improve our health. Raw Mango contain minerals like, Iron, magnesium, sodium, phosphorous and potassium. It contain water and it helps to quench our thirst in summer.
I have prepared Dil Leaves Dal using Raw Mango and Mango Chutney both the dishes go well with plain rice, chapatis, parathas, rotis, dosa, idli and even bread toast.
No onion or garlic used in Dil Leaves - Raw Mango Dal or Mango Chutney. These dishes can be prepare during festival, feast or special days.
1. Dil Leaves - Raw Mango Dal.
|Ready to Serve Dil Leaves- Raw Mango Dal.|
Dil Leaves : 1 Bowl ( 1 Bundle)
Toor Dal : 1 Cup
Green Chilly : 2 to 3
Raw Mango : 2 to 3 Table spoons
Jaggery : 1 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Jeera or Cumin Seeds : 1/2 Tea spoon
Urid Dal : 1/2 Tea spoon
Ingh : a pinch
Ginger : 1 Tea spoon ( Grated)
Salt : To taste
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons.
Oil: 1 Tea spoon
Ghee : 1 Table spoon.
1. Wash and cut dil leaves, green chilly and grate ginger and raw mango and keep it aside.
3. Now keep a pan on the fire and heat. Put oil, urid dal and mustard seeds. Let it splutter.
4. Add jeera and ingh and fry for 10 seconds. Add curry leaves and cut dil leaves.
5. Mix it well and cook for 2 to 3 minutes. (till soft). Add green chilly.
7. Add grated ginger and mango gratings. Stir nicely and let it boil for 3 to 4 minutes.
You can also use coconut. You can just add a table spoon of coconut gratings or you can grind and add it. You can also use onions and garlic while frying. (Optional- I have not added). You can add more or less green chilly and red chilly. (optional). Do not make it much thicker. You can add little garam masala if you wish too.
Time : 20 minutes.
Serves : 3
2. Raw Mango Chutney:
Raw mango : 2 to 3 Table spoons ( Cut Mangoes)
Coconut : 1 Cup
Soaked Moong Dal : 1 Tea spoon
Green chilly : 2
Ingh : a pinch.
Salt : Required
Mustard splutter : 1/2 tea spoon mustard, 1 tea spoon coconut oil, ingh and curry leaves.
1.Wash and cut green mangoes, grate coconut and grind with green chilly, soaked moong dal (5 minutes of soaking will do).
3. Add mustard splutter and mix it well and serve.
Adding moong dal enhance the taste and helps to balance the heat of raw mango. ( It is said that Raw mango is heat for the body, means usha. Moong dal helps to reduce the heat and balance the body heat).
Time : 10 minutes.
Serves : 3 to 4