Dil Leaves - Raw Mango Dal & Mango Chutney

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.

Things needed :
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.

Method :
1. Wash and cut dil leaves, green chilly and grate ginger and raw mango and keep it aside.

2. Wash and pressure cook toor dal with sufficient water for 6 to 8 minutes and keep it aside to cool.
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. 

 6. Add cooked dal, turmeric powder, salt and mix it nicely. Add water if required.
7. Add grated ginger and mango gratings. Stir nicely and let it boil for 3 to 4 minutes.

8. Mix it well and put off the gas. Add coriander leaves and shift the Dal to a serving bowl.

9. Now Dil Leaves- Raw Mango Dal is ready to serve. Add a spoon of ghee to the ready Dal.

Note : 
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:

Ingredients:
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.
Method :
1.Wash and cut green mangoes, grate coconut and grind with green chilly, soaked moong dal (5 minutes of soaking will do).

2.Grind til paste or your desired consistency and add salt. Grind for 20 seconds and remove from the mixi jar.
3. Add mustard splutter and mix it well and serve.

Note :  Add little by little water and grind it. Do not use much water. It does not taste good. Adding more or less chilly is optional.
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

Capsicum, Cabbage, Potato Dry Curry & Sandwich

 

Capsicum, cabbage and Potato dry curry is a simple and easy dish and it goes well with almost all the main dish. I just wanted to prepare some yummy curry and these vegetables invited me to try them. So it is for lunch we had this dry curry and in the evening I used it for preparing bread sandwiches and tikky too. They were super hit  dishes and we all loved it.

The vegetables used here are cabbage, capsicum and boiled potatoes. For the tangy taste I have used green mango gratings and the spices like chilly powder and garam masala powder. ( Added garam masala in the evening while preparing sandwich).
The bread used here is Wheat bread.  You can use any kind of bread or buns even.
Let  us some benefits of using Cabbage in our diet.
Cabbage is good for stomach ulcers, headaches, obesity, skin disorders, jaundice, eye disorders, aging and heart diseases. Cabbage is rich source of Vitamin C. and it is considered as the best source of that vital nutrient. It is one of the best antioxidant. It is very rich in fiber and good for people who suffer from constipation. Cabbage contain good amount of sulphur and it helps to fight infections in wounds and reduces the severity of ulcers. Cabbage is good for bone care and it contain minerals like calcium, magnesium and potassium. Use of cabbage in our diet helps to control blood pressure.
Capsicum, Cabbage, Potato dry curry has no onions or garlic and we can prepare this curry for festival or feast time. It can be served as one of the side dish. It goes well with curd rice.
Here is a recipe of Capsicum, Cabbage and Potato dry curry which is very easy and tasty, even the beginner also can try and enjoy having this curry.

Things Needed:

Cabbage : 1 Bowl
Capsicum : 2
Potatoes : 5 to 6 ( small ones)
Red chilly Powder : 1 Tea spoon
Ginger : 1 Table spoon( a small piece)
Oil : 2 Table spoons
Jeera : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Ingh : a pinch
Green Mango : 2 Table spoons (Grated)
Curry leaves : 6 to 8 leaves
Coriander leaves : 2 Table spoons
Turmeric powder : a pinch
Salt : to taste

Method :

1.Wash and boil or pressure cook potatoes and leave it for cooling. Remove the skin and keep the potatoes aside.

2. Wash and cut cabbage, capsicum, curry leaves, coriander leaves and grate ginger and green mango.

3. Keep a pan on the fire and heat. Add mustard and urid dal.

4. Let mustard seeds splutter. Add jeera, ingh and curry leaves.

 5. Add capsicum and fry 1 to 2 minutes. Add cabbage and fry on low flame for 2 to 3 minutes. Add grated mango.

 6. Cut boiled potatoes and mix it well. Add turmeric powder and chilly powder. Add salt.
7.Stir slowly and let it cook on low flame for 2 more minutes. Stir in between.

8. Add coriander leaves and mix it again and put off the gas. Shift the ready palya to a serving bowl.

9. Serve with any main dish you prepared.
Note : Do not over cook potatoes. Cook cabbage and capsicum on low flame. Do not add any water. You can add garam masala or any other masala to the curry to make it more spicy. Adding onions and garlic is optional.
Time : 20 minutes.
Serves : 3 

Bread Sandwich can be prepared using Capsicum , Cabbage Potato dry curry.

Things Needed :

Bread slices : 8 (according to your requirement).
Capsicum Cabbage Potato Dry curry : 1 Bowl.
Garam Masala : 1/2 Tea spoon
Ghee or Butter : 3 to 4 tea spoons
a small cup to cut bread as circle.

Method : 

1. Cut bread in circle shape and keep it aside. Mix Garam Masla to the dry curry.

2. Fill in the curry on one side. Cover the other piece of bread.

3. Heat Tava and put these bread sandwiches. Cook on both side till brown. Sprinkle ghee or butter on the top.

4. Serve with ketch up.

You can also try this
Put a ready sandwich in a  plate
Add 2 Table spoons of curd on the top. Sprinkle chat masala or chilly powder on the top. Top up with Om Pudi (thin shev) and serve.

Note : Do not add more ghee while preparing sandwiches. You can apply on the top once it is done.
Serves : 2 
Time : 10 minutes.